Ingredients

• 1/2 cup margarine
• 1/2 cup vegetable oil
• 4 tablespoons unsweetened cocoa powder
• 1 cup water
• 2 cups all-purpose flour
• 2 cups white sugar
• 1/2 cup buttermilk
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/2 cup margarine
• 4 tablespoons unsweetened cocoa powder
• 5 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 4 cups confectioners' sugar
• 1 cup crunchy peanut butter

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Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13 inch pan.
2. In a saucepan, combine 1/2 cup margarine, oil, 4 tablespoons cocoa and water. Bring to a boil over medium high heat, stirring often. Set aside.
3. In a large bowl, sift together the flour and sugar. Make a well in the center, and pour in the cocoa mixture. Stir until smooth. Mix in the buttermilk, 2 teaspoons vanilla, cinnamon, baking soda and eggs.
4. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool slightly before frosting.
5. For the Frosting: In a large saucepan, combine 1/2 cup margarine, 4 tablespoons cocoa and 5 tablespoons milk. Bring to a boil, stirring often. Remove from heat. Stir in confectioners' sugar, peanut butter and 1 1/2 teaspoons vanilla. Beat until the icing is blended. Pour over warm cake.