1 c. butter
1/4 c. cocoa
1 c. water
2 eggs
2 c. sugar
2 c. flour
1 tsp. baking soda
1 tsp. vanilla

Combine butter, cocoa, water and eggs in pan over low heat until it boils. Remove from heat and add sugar, flour, baking soda and vanilla. Beat until smooth. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 20 to 25 minutes. Cool.

Mix 3/4 cup peanut butter and 1 tablespoon oil and spread over cake. Put into refrigerator for 20 minutes. Heat 1 cup butter and 1/4 cup cocoa until it boils. Remove from heat and add 1 pound powdered sugar, 6 tablespoons buttermilk and 1 teaspoon vanilla. Spread over peanut butter layer and refrigerate. Keeps well and moist.