Ingredients
- 3 cinnamon sticks
- 1 c whipping cream (chilled)
- 1 c wine (white)
- 1/2 c yogurt (unflavored)
- 1/2 c sugar
- 1/4 c honey
- 2 tb honey
- 1 package lemon cake mix
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.