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| 1 Tasse | butter or margarine |
| 1/4 Tasse | cocoa |
| 1 Tasse | water |
| 1/2 Tasse | buttermilk |
| 2 | Eggs well beaten |
| 2 Tasse | sugar |
| 2 Tasse | flour unsifted |
| 1 Teelöffel | Baking soda |
| 1 Teelöffel | vanilla |
| 1 1/2 Tasse | Smooth peanut butter |
| 1/2 Tasse | butter or margarine |
| 1/4 Tasse | cocoa |
| 6 Esslöffel | buttermilk |
| 1 x ca. 450 g | confectioners sugar |
| 1 Teelöffel | vanilla |
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Batter: In saucepan combine butter, cocoa, water, buttermilk and eggs. Stir constantly over low heat until mixture bubbles.
In a large bowl mix sugar, flour and baking soda. Stir hot mixture into dry ingredients. Beat until smooth. Stir in vanilla.
Pour mixture evenly into a greased and floured 9x13" baking pan. Bake at 350° for 25 minutes or until firm to the touch in center.
Cool cake in pan until cold. Spread peanut butter evenly over cooled cake.
Icing: In a saucepan heat butter, cocoa and buttermilk until bubbly.
Place confectioners sugar in large bowl. Beat in hot mixture. Beat until smooth. Spread mixture evenly over peanut butter topping.
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