Peanut Butter and Chocolate Cake II Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a saucepan combine 1 cup margarine 1/4 cup cocoa water eggs and 1/2 cup buttermilk in a saucepan. Cook stirring occasionally until it bubbles. Remove from heat and set aside.

In a large bowl mix flour 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.

Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

In a small bowl mix peanut butter and oil. Spread over top of cake. In a saucepan combine 1/4 cup cocoa 1/2 cup margarine and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.