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.