| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, White wine | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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