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| 2 Tasse | all-purpose flour |
| 1 Teelöffel | Baking soda |
| 2 Tasse | sugar |
| 1 Tasse | butter or margarine |
| 1/4 Tasse | cocoa |
| 1 Tasse | water |
| 1/2 Tasse | buttermilk |
| 2 gross | eggs |
| 1 Teelöffel | vanilla extract |
| 1 1/2 Tasse | peanut butter Creamy |
| 1/2 Tasse | butter or margarine |
| 1/4 Tasse | cocoa |
| 1/3 Tasse | buttermilk |
| 1 | 16 oz. package powdered sugar, sifted |
| 1 Teelöffel | vanilla extract |
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Combine first three ingredients; set aside. Melt butter in a large heavy saucepan over medium heat; whisk in cocoa and next three ingredients. Bring to a boil over medium heat, stirring constantly.
Remove from heat; stir in flour mixture until smooth. Stir in vanilla. Pour batter into a greased and floured 13x9 inch pan.
Bake at 350°F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Spread peanut butter over warm cake. Cool completely. Spread Cocoa Frosting over peanut butter; cut into squares.
Frosting: Bring first three ingredients to a boil in a large saucepan over medium heat, stirring constantly. Stir in powdered sugar until smooth. Remove from heat; stir in vanilla. Yield: 2 1/2 cups Typed in MMformat by cjhartlin@email. Msn. Com
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