Good heavens, I forgot the lemon poppy seed cake

Forgot to post it, can't remember where I put it, and haven't been here since. Mea culpa.  Wait, I just found it, stuck between the pages of my Johnsonville Big Taste of Sausage Cookbook.  Awesome.

Looking at the recipe part of this blog, I was shocked and appalled to realize that almost all of the photos were gone.  No idea why.  It may be a technical glitch, but if it involves my venturing into the mechanics of this blog, it may never get corrected.  After spending two hours on the phone yesterday with Bright House Networks, trying to figure out why my email up and quit, I am not feeling the emotional stamina to deal with Google.  Really, some of the pictures were pretty useless; food colors were off and the lighting sucked; but the recipes are pretty good, so try them anyway.  Look, I taught myself to cook starting in 1974 from The Joy of Cooking, and there is not one darn photo in there!    Yes, yes, when I was your age I walked to school in blizzards, uphill both ways.

2013 was a really tough year, and nowhere is that more reflected than in this blog.  I ignored it because I had barely enough energy to get out of the house each day to go to work.  Despite presenting a whole new set of challenges, 2014 is shaping up a lot better than its predecessor, so I will try to be a little more attentive ... but that's not a promise, just an aspiration.  Like the phrase I put into some court orders stating "the Department will make it's best effort to obtain the following services."  I'll make my best effort.

Here's the recipe:

Too easy.

Preheat oven to 325 degrees.  Spray some nonstick stuff into an 8 x 12 x 2 inch aluminum bake pan.

Ingredients:
1 package Duncan Hines Lemon Supreme cake mix
3/4 cup warm water
1/2 cup canola oil
1 teaspoon lemon extract
1 teaspoon almond extract
4 eggs  at room temperature
1/4 cup poppy seeds

Combine cake mix with water, oil and extracts.  Beat on low speed just to combine, about 30 seconds.  Add eggs one at a time, beating well after each addition.  Beat at medium speed (I use a Kitchen Aid stand mixer) for 4 minutes.  Yes, that is four (4) minutes.  Add poppy seeds and stir in on lowest speed.  Pour into prepared aluminum pan.  Bake for 50 to 60 minutes until toothpick comes out clean.  Cool completely before adding the topping.

Topping: Stir together 12 ounces defrosted Cool Whip and fresh lemon juice to taste. Spread on the cooled cake.  Store cake in the refrigerator.  Serves 12 to 24.