Honey-Lemon Cake

Yields:	1 cake
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	Preparation	25 minutes
	Cooking	25 minutes
	Ready In	60 minutes

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Ingredients

1	package	cake mix, lemon
1/2	cup	sugar
3	each	cinnamon sticks	3 inch
1	cup	heavy whipping cream	chilled
1/2	cup	yogurt	unflavoured
1	cup	white wine	medium
1/4	cup	honey
3	each	cloves	whole
2	tablespoons	honey
1	x	almonds	roasted, diced

Directions

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.