Cake:
2 C all-purpose flour
1 C water
1 tsp baking soda
½ C buttermilk
2 C granulated sugar
2 lg. eggs, lightly beaten
1 C butter
1 tsp vanilla extract
¼ C cocoa
1 ½ C peanut butter 

          Combine flour, baking soda and sugar in a large bowl; set aside.  Melt butter in a heavy saucepan, stir in cocoa.  Add water, buttermilk and eggs, stirring well. Cook over medium heat, stirring constantly; until mixture boils.  Remove from heat; add to flour mixture, stirring until smooth.  Stir in vanilla.  Pour batter into a greased and floured 13x9x2-inch baking pan.  Bake at 350 degrees for 20 - 25 minutes or until wooden pick inserted in center comes out clean.  Cool 10 minutes on a wire rack.  Carefully spread peanut butter over warm cake and cool completely.

Chocolate Buttermilk Frosting:
½ C butter
1 (16 oz. Pkg) powdered sugar, sifted
¼ C cocoa
1 tsp vanilla extract
1/3 C buttermilk 

          Bring butter, cocoa and buttermilk to a boil in a small saucepan over medium heat, stirring constantly.  Pour hot mixture over powdered sugar in a bowl, stirring until smooth.  Stir in vanilla.  Spread chocolate buttermilk frosting over peanut butter, cut in squares and serve.  Make this cake at least 24 hours before serving.  The longer it sets, the more moist it gets from the oil in the peanut butter.  This cake elicits moans of delight and contentment!