Honey-Lemon Cake

Bake cake in oblong baking pan, 13×9x2 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.