Texas has its reputation of being bigger and better, and this cake definitely lives up to that!
For a little holiday twist, consider adding chopped up Andes mints after spreading the frosting.

2 cups sugar
2 cups flour
½ tsp salt
1 cup butter
1 cup water
4-5 tbsp cocoa
2 eggs
½ cup sour cream
1 tbsp vinegar
1 tsp vanilla
1 tsp baking soda

Icing:
½ cup butter
4-5 tbsp cocoa
6 tbsp milk
4 cups powdered sugar
1 tsp vanilla

Preheat oven to 375 F. Mix together Sugar, flour, and salt. In a small pan, boil butter water and cocoa. Mix with flour. In a separate bowl beat eggs, sour cream, vinegar, and soda. Combine all mixtures and spread in a greased jelly roll pan. Bake for 17 mins or until toothpick comes out clean.

To prepare the icing, bring butter, cocoa, and milk to a boil in a saucepan. Remove and stir in powdered sugar and vanilla. Spread over cake while it is still warm.