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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Chocolate Irish Cream Cake

This fun cake is for adults only! Rich chocolaty cake flavored with Bailey’s Irish Cream liquor is perfect for St. Patrick’s Day. Now top the frosting with fresh, whole pecans and you have a real treat!

  • Yield:8

  • Level of Difficulty:Easy

  • Cook Time:1 Hours

  • Prep Time:15 Minutes


  • 1/2 cup

    butter, room temp

  • 1 cup

    brown sugar

  • 4


  • 1 cup

    chocolate syrup

  • 2/3 cup

    Bailey’s Irish Cream

  • 1 teaspoon

    cooled coffee

  • 2 teaspoons

    baking soda

  • 1 cup


  • 1/2 cup

    chopped pecans, optional*

  • whole pecans for garnish

  • 3/4 cup

    semi-sweet chocolate chips

  • 1 tablespoon

    Bailey’s Irish Cream


Preheat the oven to 350-degrees. Cream together the butter and brown sugar in a large mixing bowl on high. Add the eggs, chocolate syrup, Irish Cream and coffee.

Sift together the baking soda and flour. Add to the liquid ingredients a little at a time, mixing on medium until combined and smooth.

Add the chopped pecans, if using, and lightly mix into the batter. Immediately pour into a greased Bundt cake pan.

Bake at 350-degrees for 50-55 minutes or until a cake tester comes out clean. Cool completely before frosting.

Add the chocolate chips in to a microwave-safe bowl. Heat for 30-second intervals until melted, stirring between each session.

When completely melted, wrap a dishtowel around the warm bowl to keep it melted. Add the sour cream and Irish Cream. Stir until creamy.

Slather the frosting over the cooled cake. Place the pecans over the top of the wet frosting so they stick. Store in the fridge until the frosting has hardened, about an hour. Slice and serve!

This recipe is delicious with even more Bailey’s drizzled over a slice, whipped cream, and vanilla ice cream.

*Not pictured in recipe.

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