Ingredients

Jamie Parchman's Beet Chocolate Raspberry Hazelnut Indulgence won first place in the Softasilk Championship Cake Award at the Utah State Fair.

Beet Chocolate Cake:
3 3/4 cups cake flour
1 3/4 cups plus 2 tablespoons unsalted, melted butter
3 tablespoons honey
3 cups baker's sugar
3/4 cup sour cream
6 eggs, beaten
1 1/2 teaspoon salt
3/4 cup cocoa
3 teaspoons soda
3 teaspoons vanilla
1 1/2 cups cooked beets, grated and sprinkled with 1 teaspoon lemon juice

In mixer, cream butter, sugar and honey. Stir in eggs, sour cream and vanilla. In large bowl, stir together cake flour, cocoa, salt and soda. Gradually add flour to sugar mixture. Add beets and beat on medium speed for 2 minutes. Pour into four 8-by-1 1/2-inch buttered and floured pans. Bake at 325 degrees for 40 minutes, or until fork comes out clean. Cool. Chill.

Raspberry Glaze:
1 cup raspberry jam
1 cup hazelnuts, chopped

Slice layers in half to make 8 thin layers. Warm raspberry jam. Brush on all but top layer. Sprinkle nuts on top of cut side of each layer. Stack to make 4 layers again, with hazelnuts in the center.

White Chocolate Hazelnut Frosting:
8 ounces white chocolate chips
4 tablespoons cream
8 ounces cream cheese
1 1/2 teaspoons vanilla
3 cups powdered sugar
1 1/2 cups chopped hazelnuts

Directions

Melt chocolate with cream in bowl over boiling water. Cool to lukewarm. Beat in cream cheese and vanilla. Beat in sugar gradually until smooth and spreadable. Stir 1 cup of hazelnuts in 1/2 of frosting. Use this to frost between every other layer. Frost outside and top of cake with plain frosting. Use remaining nuts on top of cake.