2 cups granulated sugar
2 cups flour
1 teaspoon baking soda
1 cup butter
2 eggs, beaten
1/4 cup cocoa
1/2 cup milk
1 cup water
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

Combine sugar, flour and baking soda.

Heat butter, eggs, cocoa, milk and water in a saucepan until it bubbles. Beat until smooth. Add vanilla extract. Bake for 25 minutes. Cool completely.

Peanut Butter Topping
1 1/2 cups peanut butter
1 tablespoon vegetable oil

In a bowl, mix peanut butter and vegetable oil. Spread on COOL CAKE. Put in refrigerator for 1 1/2 hours. After cake and peanut butter mixture are cold, remove from refrigerator and add icing.

Icing
1/2 cup butter
6 tablespoons milk
1/4 cup cocoa
1 teaspoon vanilla extract
1 box confectioners' sugar

In a medium saucepan combine butter, milk and cocoa. Heat until butter is melted. Remove from heat and add vanilla extract and confectioners' sugar. Spread on cake and put in refrigerator for one hour.