Rinse leaves. Wrap six leaves around each stick of (1 cup) butter; wrap
with clear plastic wrap and chill overnight. Remove leaves from butter; rinse
leaves and set aside.
Beat butter in a medium bowl with an electric mixer on medium speed for
30 seconds. Add granulated sugar and beat until light and fluffy. Add egg whites,
two at a time, beating well after each addition.
Sift together flour, baking powder, and salt. Combine 3/4 cup milk and water.
Alternately add flour mixture and milk mixture to the butter mixture, beginning
and ending with the flour mixture. Beat until smooth after each addition. Beat
in 4 drops of food coloring.
Grease and flour two 9 x 1 1/2-inch round baking pans. Arrange six of the
leaves in the bottom of each pan; spoon in butter.
Bake in 300 degree F oven for 30 to 35 minutes. Cool in pans on wire racks
for 10 minutes. Remove from pans; cool on wire racks. Gently remove leaves;
Meanwhile, for the Butter Frosting, beat 6 tablespoons butter (no substitutes)
in a large bowl with an electric mixer on medium speed until light and fluffy.
Gradually beat in 2 1/2 cups sifted powdered sugar. Beat in 1/4 cup milk and
vanilla extract. Beat in about 2 cups more soften powdered sugar. Add a 2 to
4 drops food coloring, if desired. Make an additional recipe of frosting, if
necessary, to have enough for piping on cake top.
Fill and frost with Butter Frosting.
Makes 12 to 16 servings.
Tip: If you are not able to purchase geranium leaves, flavor the cake with 1
teaspoon vanilla or 1/2 teaspoon almond extract.