I have a confession to make: I don’t care for chocolate cake. I like chocolate fine, but cocoa powder alone doesn’t do it for me—I need creamy, dense cocoa butter with my chocolate, too. I love a chocolate chip cookie, but I don’t love a brownie. This means I’ve never been a fan of traditional Texas sheet cake, the giant, thin cake-brownie hybrid that’s frosted while warm, fusing the cake and glaze together. It always seemed to be easy to make and such a nice treat—just not for me. Until now.That’s because I have created a Texas sheet cake for everyone out there who prefers warm, salty caramel flavors to the taste of chocolate. Much like its cocoa-filled cousin, this dessert incorporates melted butter, creating…
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