Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine cake mix, sour cream, coffee, oil, eggs and extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Stir in chips. Pour into prepared pan. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Gently peel off waxed paper.
For the syrup, combine the coffee and sugar; brush over the warm cake. Cool completely. Cut cake into three 10-in. x 5-in. portions. For frosting, cream the butter and the shortening in a bowl until fluffy. Beat in the confectioners' sugar and cocoa. Add the coffee; beat until light and fluffy. Spread 3/4 cup between each layer. Spread remaining frosting over top and sides of cake. Yield: 16-18 servings.