Honey-lemon Cake

Title: HONEY-LEMON CAKE

Categories: Desserts, White wine

Yield: 8 servings

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.

MMMMM