Title: Honey-Lemon Cake
Categories: Cake
Yield: 8 Servings

1	pk	Lemon cake mix(18 1/2oz)
1	c	Medium white wine
1/2	c	Sugar
1/4	c	Honey
3		Cinnamon sticks,3"
3		Whole cloves
1	c	Chilled whipping cream
2	tb	Honey
1/2	c	Unflavored yogurt
		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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