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1
Position the oven racks so that they are evenly spaced and one rack is in the center.
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2
Preheat the oven to convection bake at 325F.
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3
Butter a 9 x 13-inch pan.
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4
In a large bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, salt, and nutmeg, and mix well.
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5
Add the butter and blend with a hand mixer until the ingredients resemble moist, coarse crumbs.
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6
Add the eggs, apples, nuts, and coffee, and mix at low speed for 1 minute.
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7
Increase the speed to high and continue mixing until the batter is well blended.
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8
Turn the batter into the prepared pan.
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9
Bake in the center of the oven for 25 to 30 minutes or until the cake feels firm in the center when touched and a toothpick inserted into the center of the cake comes out clean.
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10
Cool the cake on a wire rack.
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11
Prepare the frosting and frost the cake when it is cool.
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12
Melt the butter in a small saucepan.
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13
Add the brown sugar and maple syrup and cook over low heat for 2 minutes.
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14
Add the milk and heat to a boil, stirring.
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15
Remove the pan from the heat and stir in the powdered sugar and vanilla, mixing until smooth and creamy.
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16
If necessary, add a few more drops of milk to get a spreading consistency.
