If you like to eat cake and you like to bake an occasional cake (like me), this is one you should make. The “Peanut Butter Chocolate Chip Cake,” from Bake or Break, includes a straightforward list of ingredients -- variations of flour, sugar, fats, eggs -- and those ever-appealing chocolate chips. It’s sweet enough, it’s moist enough.

Here’s a cake that affirms your love affair with your stand mixer. With this magnificent tool, this cake is easy to assemble. A single cup of the flour/brown sugar/peanut butter/butter mixture is set aside to make the brilliant cake topping. And once the eggs are added, the batter becomes silky. I baked my cake for nearly 60 minutes. This is a cake that will please crowds of people. But you could also make it and eat all of it yourself.

RECIPE: unite with your stand mixer to compose a winning cake
devote 90 minutes to prepping and baking this cake, then let it cool a bit before you eat it
the cake’s name says it all

Next time, I want to cook Floyd Cardoz’ “Braised Chicken Thighs with Winter Vegetables,” from the January/February 2012 issue of Everyday Food. And I’ll support it with Jacques Pepin’s “Green Couscous.” Come back to my site soon, to see my meal.