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

Combine in a saucepan over low heat until it bubbles. Take off heat and add: 2 c. flour 1 tsp. baking soda 1 tsp. vanilla

Beat until smooth, pour into a greased 9 x 13 inch pan. Bake at 350 degrees for 25 minutes. Cool. Mix 3/4 cup peanut butter and 3/4 teaspoon oil. Spread over cake. Put in refrigerator for 20 minutes.

Heat together until bubbles: 1/4 c. cocoa

Then add: 6 tbsp. buttermilk 1 tsp. vanilla

Spread over peanut butter. Refrigerate.