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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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 9x1-1/2-inch round baking pans. Arrange six of the leaves in the bottom of each pan; spoon in butter.

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  • 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; discard.

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  • 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. 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.

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  • Fill and frost with Butter Frosting. Makes 12 to 16 servings.

Tips

If you are not able to purchase geranium leaves, flavor the cake with 1 teaspoon vanilla or 1/2 teaspoon almond extract.

Nutrition Facts

560 calories; 22 g total fat; 13 g saturated fat; 58 mg cholesterol; 373 mg sodium. 90 g carbohydrates; 1 g fiber; 5 g protein; 972 IU vitamin a; 7 mg vitamin c; 3 mg iron;

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