Lent begins on Feb. 17 this year, happy timing that enables lovers of chocolate to indulge without guilt on St. Valentine’s Day. So without further ado, here is a recipe for a decadent and delicious dessert to share with someone – or many people – you love:

Chocolate Kahlua Pound Cake

Recipe from the Rev. Sherill Page, from Tasty Temptations: A Collection of Recipes from the Women of St. Barnabas, Temple Hills.

1 box German chocolate cake mix, pudding recipe
½ cup sugar
1/3 cup oil
3 eggs
¾ cup water
¼ cup bourbon
½ cup Kahlua
¾ cup double strength coffee (regular or instant)
2 tsp. cocoa
Dash of vanilla extract

Preheat oven to 350 degrees. Mix all ingredients and beat for 4 minutes with electric mixer. Pour into greased pan (bundt or 9 x 13 inches) for 50 minutes. Cool for 10 minutes and cover with icing.

Icing:
1 stick butter or margarine
1 cup sugar
1/3 cup evaporated milk
1 ½ cup (12 oz.) semi-sweet chocolate chips
1 Tbsp. Kahlua (optional)
1 Tbsp. bourbon (optional)

Boil together butter, sugar and milk. Remove from heat and stir in chocolate chips until melted. Add Kahlua and bourbon. Pour over cake.