/4 cup unsweetened cocoa powder

ounces confectioners’ sugar, sifted

teaspoon vanilla extract

How to Make It

_ Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.

_ Whisk together flour, sugar, and baking soda in a large bowl. Set aside.

_ Place butter in a medium saucepan. Melt over medium heat.

_ Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.

_ Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.

_ Transfer batter to prepared pan and spread evenly.

_ Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.

_ Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.

_ To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside.

_ Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.

_ Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.

_ Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.