Ingredients

1 packet lemon cake mix (18 1/2 ounces)
1 C. medium white wine
1/2 C. sugar
1/4 C. honey
3 cinnamon sticks, 3 inch
3 whole cloves
1 C. chilled whipping cream
2 Tbsp. honey
1/2 C. unflavored yogurt
Diced roasted almonds

Cooking Instructions

Bake cake in oblong baking pan, 13x9x2 inches, as directed on package. While cake is baking, heat wine, sugar, 1/4 C. honey, the cinnamon sticks and cloves to boiling in 1 1/2 quart saucepan, stirring constantly; reduce heat. Simmer uncovered, stirring occasionally, for 15 minutes. Cool the cake for 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 Tbls. honey in chilled small mixer bowl until stiff. Fold in yogurt. Refrigerate until serving time. Serve cake with yogurt topping. Garnish with almonds.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)