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.
From
Yields
8 Servings