¾ cup butter or margarine
½ cup cocoa powder
1½ cups sugar
1½ teaspoon vanilla extract
3 eggs
1¼ cups self-rising flour
Peanut Butter Frosting (below)
Chocolate Frosting (below)

Preheat oven to 350°F.  Line a 13x9-inch baking pan with aluminum foil.  Lightly spray with non-stick vegetable spray.

In a medium saucepan, melt butter over low heat.  Add cocoa, stirring until smooth.  Remove from heat.  Stir in sugar and vanilla.  Add eggs, one at a time, beating well after each addition.  Stir in flour.  Spread batter evenly in prepared baking pan.

Bake 15 to 20 minutes or until the top springs back when lightly touched in the center.  Cool in pan for 2 minutes.  Remove from pan; remove foil.  Cool, right side up, on a wire rack.  Cut in half horizontally.

PEANUT BUTTER FROSTING

¼ cup sugar
¼ cup water
1 cup peanut butter morsels

In a small saucepan, combine sugar and water; bring to a boil and remove from heat.  Stir in peanut butter morsels until melted.  Spread half of the frosting on one half of the cake; top with second cake and spread remaining frosting over the top.

CHOCOLATE FROSTING

1/3 cup semisweet chocolate morsels
1 teaspoon shortening

In a double boiler; over simmering water, melt chocolate morsels and shortening; stir until mixture is smooth.  Drizzle over Peanut Butter Frosting.  Cut into bars.

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