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Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
Slowly add the boiling water to the batter, mixing until smooth.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them to a wire rack to cool completely.
In a large bowl, beat the peanut butter and softened butter until creamy.
Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until smooth and fluffy.
