1

For the sheet cake:

Preheat the oven to 350 degrees. Grease the bottom and sides of a jelly roll pan measuring 15x10x1 pan.

2

In a large mixing bowl, add the cake mix, coffee, sour cream, cocoa powder, butter, and eggs. Use a hand mixer to mix the batter until smooth, about 20 seconds.

3

Pour the batter into the jelly roll pan, and smooth it out evenly. Place it in the oven and bake for about 18-20 minutes until the middle is baked through. You'll know the cake is done when a toothpick inserted into the middle onlinees back clean. Let the cake cool.

4

For the peanut butter glaze: 

onlinebine the frosting and peanut butter in a microwave-safe bowl. Mix using an electric mixer until smooth. Place the bowl in the microwave for 30 seconds to melt. Add another 15 seconds if needed. Stir the glaze and it should be melted and smooth. Pour over the cake, and smooth it with a knife or spreader. Let the glaze firm and set up for at least 10 minutes. Clean the bowl, and reuse it in the next step.

5

For the chocolate glaze: 

onlinebine the chocolate chips, butter, and corn syrup in the mixing bowl. Melt for 30 seconds at a time in the microwave until fully melted. Stir between each session until smooth. It took me about 60 seconds in total. Pour the chocolate over the cake and smooth it out. If it's hard to spread, consider swirling it instead with a toothpick. Cut into squares to serve.

6

Wrap any leftovers in plastic to prevent them from drying out. Baked cake will last a few days on the counter or a little longer in the fridge.