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

Combine butter, water and cocoa in a sauce pan. Bring to a boil stirring occasionally. Combine sugar and baking soda in a bowl, add chocolate mixture to dry ingredients. Beat with electric mixer on medium speed till thoroughly combined. Add eggs, buttermilk, vanilla and beat for one minute. Batter will be thin. Pour into greased and floured 13 x 9 x 2 inch pan.

Bake at 350°F for 30 minutes or until toothpick comes out clean. Cool completely.

Frosting:

1/2 c. butter
1/4 c. buttermilk
3 tbsp. cocoa
3 1/2 c. powdered sugar
1 tsp. vanilla
1 1/2 c. peanut butter

Combine butter, buttermilk and cocoa in sauce pan. Bring to boil, remove from heat. Add powdered sugar and vanilla, beat until smooth. Spread peanut butter over cooled cake. (Soften peanut butter in microwave until it is soft enough to spread on cake.) Put cake in freezer until peanut butter is hard enough to spread chocolate mixture over top of peanut butter.