1 c. (2 sticks) butter
1/4 c. cocoa
1 c. water
1/2 c. buttermilk
2 eggs, well beaten
2 c. sugar
2 c. unsifted flour, all purpose
1 tsp. baking soda
1 tsp. vanilla

In saucepan combine butter, cocoa, water, buttermilk and eggs. Stir constantly over low heat until mixture bubbles. In large bowl mix sugar, flour and baking soda. Stir hot mixture into dry ingredients. Beat until smooth. Stir in vanilla. Spread evenly in greased and floured 9x13 inch baking pan. Bake at 350 degrees for 25 minutes.

TOPPING:

1 1/2 c. peanut butter (creamy or crunchy)
1 1/2 tbsp. peanut oil or Wesson oil

Spread peanut butter mixture over cooled cake.

FROSTING:

1/2 c. butter (1 stick)
1/4 c. cocoa
6 tbsp. buttermilk
1 pkg. (1 lb.) confectioners' sugar
1 tsp. vanilla

In saucepan heat butter, cocoa and buttermilk until bubbly. Place confectioners' sugar in large bowl. Beat in hot mixture. Stir in vanilla. Spread over peanut butter topping. Cut in squares and serve.