3 c. flour 2 tsp. baking powder 1/4 tsp. baking soda 3 tbsp. milk 1/2 tsp. salt 3/4 c. butter 1/2 c. instant cocoa mix 1 c. shredded radishes, well drained 1 1/2 c. sugar 1 tsp. vanilla 4 eggs 1/3 c. sour cream 1 tsp. shredded orange peel
Grease and flour a 10 inch tube pan. Stir together flour, baking powder, baking soda, and salt. In large mixing bowl, beat butter for 30 seconds. Add sugar and vanilla; beat until fluffy. Add one egg at a time. Beat 1 minute after adding each egg. Into small bowl, beat together radishes, sour cream, milk, and orange peel. Add dry ingredients to sour cream mixture. Alternate with butter mixture. Beat at low speed after each addition until well combined.
Transfer 1 cup of cake batter into a small bowl; gently fold cocoa mixture into the 1 cup of batter. Spoon plain cake batter into prepared pan. Take spoon and drop cocoa batter to form a ring over the plain cake batter but do not spread to edges.
Bake at 350 degrees for 50 to 55 minutes. Cool cake on wire rack for 10 minutes. Remove from pan and drizzle with frosting.
Frosting: 1 cup powdered sugar, 1/4 teaspoon vanilla, and 3 to 4 teaspoons milk. Mix well and drizzle over cake.
