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Honey-Lemon Cake

Author/Submitted by:
Servings: 8
Categories: Cakes / Desserts / Honey

1  package  Lemon cake mix(18 1/2oz)
1/2  cup  Sugar
3    Cinnamon sticks, 3"
1  cup  Chilled whipping cream
1/2  cup  Unflavored yogurt
1  cup  Medium white wine
1/4  cup  Honey
3    Whole cloves
2  tablespoons  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.

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