With so many activities involving different family members, day and night, it is nearly impossible to find the time for a “date” with your sweetheart during the week. That doesn’t mean you should ignore Cupid’s day this year. I think I’ve got the answer.

It’s always a treat when Outlook readers send me favorite recipes to try. We have some talented “foodies” in our midst. Recently, Lillian Azarian sent me a recipe for an extraordinary chocolate cake her family loves. When I read it, I knew it would be a perfect Valentine dessert.

I called Lillian to thank her and we had a nice, long chat. Her family has lived in the foothills for 40 years. Now her kids are grown and she is a grandmother of three. The youngest, Alexis, arrived on Dec. 28, named in honor of her grandfather, Alex.

Like me, Lillian is a fan of the Food Network so we had fun dishing about our favorite shows. She could be my new best friend!

Lillian’s Chocolate Cake is totally decadent. Besides the devil’s food cake mix, chocolate pudding and chocolate chips, it calls for butter and sour cream, which makes it incredibly rich yet oh-so-simple. The addition of coffee deepens the flavor and the cherries add great flavor and texture, too.

Scott’s birthday is the end of January so there was a good reason to try Lillian’s cake then. It is so moist and dense it reminded me of a brownie. Delicious. And I can tell you it’s good for breakfast, too!

So, here’s the solution: Make Lillian’s cake before Valentine’s Day and enjoy it throughout the week. Who’s to say you can only celebrate for one day? Why not Valentine’s Week? The romance part is up to you.

Lillian's Chocolate Cake

Ingredients:

• 1 (18.25-ounce) package devil’s food cake mix
• 1 (4-ounce) package instant chocolate pudding
• 5 eggs
• 1 (16-ounce) sour cream
• 2 sticks ( 1 cup) butter, melted
• 1 teaspoon almond extract
• 1 tablespoon coffee crystals mixed with 1 tablespoon of water
• 2 cups chocolate chips
• ½ cup maraschino cherries, coarsely chopped
• Butter for greasing
• Powdered sugar, optional

2. Bake at 350 degrees F until top is springy to touch, approximately 50 to 55 minutes. Cool in pan on rack. Remove cake to serving platter and dust with powered sugar, if desired. Serves 12-14