1/4 Cup Buttermilk
1/4 Cup Cocoa
2 Eggs — Beaten
1 Cup Water
1 Cup Margarine
2 Cups Sugar
2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
1 Cup Peanut Butter
1 Tablespoon Salad Oil
1/2 Cup Margarine
1/4 Cup Cocoa
1 Pound Powdered Sugar
6 Tablespoons Buttermilk
1 Teaspoon Vanilla
Mix together 1/4 cup buttermilk, 1/4 cup cocoa, eggs, water and 1 cup margarine. Add in sugar, flour, baking soda and vanilla. Beat until smooth. Grease and flour a 9×13-inch baking pan. Bake at 350 degrees for 25 minutes. Let cool. Mix together the peanut butter and salad oil. Spread over cooled cake. Refrigerate for 20 minutes. Heat 1/4 cup cocoa and 1/2 cup margarine. Stir until it bubbles. Add powdered sugar, 6 tablespoons buttermilk and vanilla. Beat until smooth and spread over cake.