| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, White wine |
8 |
Servings |
INGREDIENTS
| 1 |
|
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 |
T |
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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