Recipe - Honey-Lemon Cake

1 pack Lemon cake mix(18 1/2oz)
One half cup Sugar
3 Cinnamon sticks,3"
1 cup Chilled whipping cream
One half cup Unflavored yogurt
1 cup Medium white wine
One fourth cup Honey
3 Whole cloves
2 tablespoon Honey
Diced roasted almonds

Bake cake in oblong baking pan, 13x9x2 inches, as directed on package.
While cake is baking, heat wine, sugar, One fourth cup honey, the cinnamon sticks
and cloves to boiling in 1 1/2quart saucepan, stirring constantly; reduce
heat. Simmer uncovered, stirring occasionally, 15 minutes; cool.
Cool cake 5 minutes. Cut into servingsize 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini