1 c. butter
1 c. water
1/2 c. buttermilk
1/4 c. cocoa
2 eggs

Combine in saucepan and stir over low heat. Remove from heat and stir in:

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

Beat until smooth. Pour into a greased 9 x 13 inch pan. Bake at 350 degrees for 30 minutes. Let cool.

Mix 3/4 cup peanut butter and 3/4 tablespoons oil. Spread over cooled cake and refrigerate 30 minutes.

Heat 1/2 cup butter and 1/4 cup cocoa until bubbles and add 1 pound 10X sugar, 6 tablespoons buttermilk and 1 teaspoon vanilla. Spread over peanut butter and cool. Is best if refrigerated.