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Honey-Lemon Cake Recipe
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1 pk Lemon cake mix(18 1/2oz) 1/2 c Sugar 3 Cinnamon sticks,3" 1 c Chilled whipping cream 1/2 c Unflavored yogurt 1 c Medium white wine 1/4 c Honey 3 Whole cloves 2 tb Honey Diced roasted almonds Bake cake in oblong baking pan, 13x9x2 inches, as directed on package. While cake is baking, heat wine, sugar, 1/4 cup honey, the cinnamon sticks and cloves to boiling in 1 1/2-quart saucepan, stirring constantly; reduce heat. Simmer uncovered, stirring occasionally, 15 minutes; cool. Cool cake 5 minutes. Cut into serving-size pieces. Remove cinnamon sticks and cloves from syrup. Pour syrup slowly over cake in pan; cool. Beat cream and 2 tablespoons honey in chilled small mixer bowl until stiff. Fold in yogurt. Refrigerate until serving time. Serve cake with yogurt topping. Garnish with almonds.
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