Title: Honey-Lemon Cake
Categories: Desserts, White wine
Yield: 8 Servings

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