2 c. sugar
2 c. flour
1 tsp. baking soda
1 c. butter (2 sticks)
1/4 c. cocoa
1/2 c. milk
1 c. water
2 eggs, well beaten

In a large bowl combine 2 cups sugar, 2 cups flour and 1 teaspoon baking soda. In saucepan combine, 1 cup butter, 1/4 cup cocoa, 1/2 cup milk and 1 cup water and 2 well-beaten eggs. Stir constantly over low heat until mixture bubbles. (I use a wire whip or whisk and this keeps the eggs from cooking). Combine hot mixture with flour and sugar. Beat until smooth. Add 2 teaspoons vanilla. Pour into Pam sprayed jelly roll pan. Bake at 350 degrees for 25 to 30 minutes. Cool. Mix:

1 1/2 c. peanut butter
1 tbsp. oil

Spread over completely cooled cake. Refrigerate 1 1/2 hours. In saucepan combine and heat until bubbly:

1 stick butter
6 tbsp. milk
1/4 c. cocoa

Add 2 teaspoons vanilla and 1 box confectioners 10X sugar. Spread over cake. Chill. (I prefer to use Hershey's cocoa for a better cocoa taste.)