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

Combine in saucepan over low heat until bubbles, take off heat and add 2 cups flour, 2 cups sugar, 1 teaspoon baking soda, 1 teaspoon vanilla. Beat until smooth. Pour into 13 x 9 pan. Bake at 350 degrees for 25 minutes.

Mix together 3/4 cup peanut butter, 3/4 teaspoon oil. Spread over cake. Refrigerate for 20 minutes. Beat together until bubbles 1/2 cup butter, 1/4 cup cocoa, 6 tablespoons buttermilk. Remove from heat and add 1 pound powdered sugar, 1 teaspoon vanilla and spread over peanut butter and refrigerate.