Combine and stir over low heat until mixture bubbles:

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

Add:

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

Beat until smooth. Grease and flour 9 x 13 inch pan. Bake at 350 degrees for 25 minutes. Cool.

SECOND LAYER:

1 c. peanut butter
1 tbsp. oil

Mix and spread over cake and refrigerate 20 minutes.

TOPPING:

1/2 c. butter
1/4 c. cocoa
1 lb. powdered sugar
6 tbsp. buttermilk
1 tsp. vanilla

Heat butter and cocoa and stir until it bubbles. Then add 1 pound powdered sugar, 6 tablespoons buttermilk and 1 teaspoon vanilla. Spread over cake, then refrigerate.