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

A. In a saucepan combine butter, cocoa, water, buttermilk, and beaten eggs. Stir constantly over low heat until mixture bubbles. In large bowl mix sugar, flour, and soda. Stir hot mixture into dry ingredients. Beat until smooth. Stir in 1 teaspoon vanilla. Spread mixture evenly into a greased and floured 13 x 9 inch cake pan. Bake at 350 degrees for 25 minutes or until firm to touch in center. Cool cake in pan.

B:
1 1/2 c. peanut butter
2 tbsp. peanut oil
1/4 c. sugar

B. In a bowl mix peanut butter, peanut oil, and 1/4 cup sugar until smooth. Spread peanut butter mixture evenly over cooled cake.

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

C. In a saucepan heat butter, cocoa, and buttermilk until bubbly. Remove from heat and add powdered sugar and vanilla. Beat until smooth. Spread icing evenly over top of peanut butter filling.