1 c. butter
4 tbsp. cocoa
1 c. water
1 c. buttermilk
2 c. sugar
2 c. crunchy peanut butter
2 c. all-purpose flour
1 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla

In a medium saucepan, combine first 4 ingredients. Bring to a boil. Set aside.

Sift flour, sugar and soda into a large mixing bowl. Pour cocoa mixture over sifted ingredients. Mix well with a spoon. Stir in eggs and vanilla. Pour into a well-greased 9x13 inch baking dish. Bake at 350 degrees for 25-35 minutes. Cool in pan.

Warm peanut butter to spreading consistency and spread on cold cake. Cover with Fudge Frosting.

FUDGE FROSTING:

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

Combine butter, cocoa and buttermilk, and bring to a boil. Place powdered sugar and vanilla in mixing bowl. Pour cocoa mixture over and mix well. Spread over cake.