1Preheat oven to 350F..coat bottom and sides of a 10 inch springform pan using nonstick spray or grease with butter.
2Leave eggs and butter out for at least an hour before baking to soften butter and eggs to come to room temperature. Wash beets and cook until fork tender...drain let cool and grate on very fine grater or puree. make the coffee and set aside to cool.
3Thoroughly cream the butter with electric beaters, slowly add the sugar and beat until light and fluffy, beat in eggs one at a time. In another bowl mix together the milk, juice, zest, coffee , beets and vanilla.
4In another bowl whisk together the flour, cocoa powder, baking soda, baking powder, and cinnamon. starting and ending with the dry ingredients mix alternately with wet ingredients three times. pour into prepared pan and bake 350F oven for 55 to 60 minutes or when tested with toothpick in center of cake comes out clean..remove from oven , cool in pan 10 minutes and then remove from pan and cool on wire rack before icing the cake.
5I make the icing with 12 ounces cream cheese, 1 cup butter, 1 tbsp vanilla and 4 to 4 1/2 cups confectionery sugar and beat until smooth and ice the top and sides then drizzle the Smuckers sauce in a pattern of choice and then sprinkle with the chopped nuts....Yummmmo