2 c. sugar
2 c. flour
2 tsp. baking soda
1 tsp. vanilla

Mix in a bowl and set aside.

1 c. butter
2 eggs
1/4 c. cocoa
1/2 c. buttermilk
1 c. water

Combine in pan over low heat. Heat until bubbly all over. Remove from heat and pour into bowl with flour etc. Beat until smooth. Pour into greased jelly roll pan. Bake at 350 degrees for 25 minutes; cool. Mix:

3/4 c. peanut butter
3/4 tsp. oil

Mix peanut butter and oil; spread on cake. Refrigerate 20 minutes. Heat until bubbly:

1/2 c. butter
1/4 c. cocoa

Remove from heat. Beat in 1 pound 10X sugar, 6 tablespoons buttermilk and 1 teaspoon vanilla. Spread on cooled cake.