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

In a medium-sized saucepan, combine first 4 ingredients; bring to a boil. Set aside. Sift sugar, flour 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 9 x 13-inch baking dish.

Bake at 350°F for 25 to 35 minutes. Cool in pan. Warm peanut butter to spreading consistency and spread on cold cake. Cover with fudge frosting.