Kit Kat Cake

2 1/3 c. flour
1 1/2 c. sugar
4 tsp. baking powder
1 tsp. salt
1/2 c. butter
1/2 c. Sunny D (I've never tried actual orange juice)
2/3 c. milk
1 tsp. vanilla
1/4 c. sour cream
2 eggs (or 1 egg and 2 whites...sometimes it depends on how short I am on eggs. It works a little nicer to use the egg whites, but let's face it...I'm way cheap.)

Cream together butter and sugar. Add remaining ingredients except eggs and mix well. Add eggs and beat for two minutes. Bake at 350 degrees until top springs back.

The amounts of this recipe work great for 2 8" rounds. Another hint, too...when using this recipe to make cupcakes, fill the tins and then let them sit out for at least 15 minutes. They will get a nicer (higher) top on them.

For the frosting, I used my normal sugar-high buttercream...
2lbs confectioners sugar
1 1/2 sticks butter (or if you want it to crust, use 1 stick of butter, 1/4 c. shortening)
some vanilla
pinch or so of salt
milk

I place everything in the mixer except for the milk, and then add the milk until I get the right consistency, and then whip it till it's fluffy. If you add too much milk, add some more confectioners sugar.

Cool and trim the cake so that it is level, then fill and ice the outside and top. Next take your Kit Kats (I needed 4 of the large packages,) break them into two bar sections, and start placing them around your cake. When you are done, spread M&M's on the top, making sure that you cover all of your icing. And then finally, tie a bow around the cake!