A Little Bit of All Right

I went to college in San Antonio, Texas and while there, discovered many dishes that have continued to be among my favorites - steak fingers and creamy gravy, cheese and onion enchiladas with a that red chili sauce that no restaurant on the East coast has ever managed to copy, beef brisket with a side of BBQ sauce.  And at just about every large group gathering there would be a Texas Sheet Cake. To be clear, I'm pretty sure the Texas Sheet Cake did not originate in Texas.  Rumor has it that it's called a Texas Sheet Cake simply because of it's size - everything's bigger in Texas!  The Texas Sheet Cake that I'm familiar with is a simple chocolate cake that can be made with a saucepan, one bowl, and whisk - no big mixer needed.  The batter is then poured into a greased half-sheet pan and baked for 20 minutes or so.  While the cake is baking, you make a chocolate glaze to pour over the cake, also in a saucepan, no mixers required.  If you're looking to take somethi