1. Make the Chocolate Sheet Cake

1. Preheat Your Oven: Set your oven to 325°F (162°C) and line a 9×13-inch sheet pan with parchment paper. Spray with nonstick spray.
2. Prepare the Batter:
   • Whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   • Combine hot water with espresso powder, then add buttermilk, vegetable oil, sour cream, eggs, and vanilla. Whisk until smooth.
   • Gradually mix the dry ingredients into the wet mixture, stirring until just combined.
3. Bake the Cake: Pour the batter into the prepared pan. Bake for 32–37 minutes, rotating halfway through. Let the cake cool, then cut it into 1-inch cubes.

2. Prepare the Caramel Sauce

1. Melt the Sugar: Gradually add the sugar to a medium pot over medium heat, allowing it to melt and deepen in color.
2. Add Butter: Mix in the butter slowly, a couple of tablespoons at a time, until fully incorporated.
3. Finish with Cream: Remove from heat and whisk in the cream and salt. Let cool before using.

3. Make the Chocolate Pudding

1. Whisk the pudding mix with cold milk in a large bowl until smooth.
2. Cover and chill in the refrigerator until set.

4. Whip Up the Peanut Butter Cream

1. Beat the cream cheese until smooth. Add powdered sugar and mix until combined.
2. Gradually add vanilla and heavy cream, whipping until soft peaks form.
3. Fold in the peanut butter and whip briefly until thickened. Be careful not to overmix.