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.