Yesterday was just one of those days—the kind of day where the phone just kept ringing, the emails just kept coming, and every time I did a little victory dance in my head for completing a task, another popped up. Oh, and then I picked the baby up from daycare and saw that he’d dirtied not only the outfit I sent him in, but a spare outfit as well. You know what that means: an extra after-hours laundry session. Fun times.

By the time I finally got around to baking (‘cause on a day like that, you’ve gotta have cake), it was late, and I needed something I could a) throw together quickly, and b) have bake while my husband and I were eating dinner.

This cake was perfect in that regard. It took about 15 minutes to prepare, and part of that included busting my stand mixer out of the cabinet and setting it up. And with a relatively short bake time, it was ready just as I finished the dishes from dinner.

I got the recipe from Bake or Break. If you haven’t visited this site yet, I highly recommend that you check it out. There are so many yummy recipes it’ll probably make your head spin—but in a good way, promise.

Peanut Butter Chocolate Chip Cake

Ingredients:
2 and 1/4 cups all-purpose flour
2 cups light brown sugar
1 cup creamy peanut butter
1/2 cup unsalted butter
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk
1 teaspoon vanilla extract
3 eggs
1 cup semisweet chocolate chips

Method:
1. Preheat your oven to 350 degrees and spray a 9×13 pan.
2. With an electric mixer, combine the flour, brown sugar, peanut butter, and butter for a minute or two on low-medium speed. Remove one cup of the blended mixture and set aside.
3. Mix in the baking powder and baking soda.
4. Mix in the milk and vanilla.
5. Add the eggs, one at a time, and mix well.
6. Transfer the batter your pan and sprinkle the top with the cup of reserved flour mixture plus your chocolate chips.
7. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.