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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.

Dutch Cocoa Mocha Cake With Chocolate-Almond Frosting

This succulent cake combines the well acompanied flavors of Dutch process cocoa and coffee and is topped with a frosting that combines the goodness of almonds and chocolate.

  • Yield:16

  • Level of Difficulty:Easy

  • Cook Time:30 Minutes

  • Prep Time:30 Minutes


  • 2 cups

    hot coffee

  • 1 cup

    Dutch process cocoa powder

  • 2/3 cups

    all-purpose flour

  • 2 teaspoons

    baking soda

  • 1/2 teaspoon

    baking powder

  • 1/2 teaspoon

    pink Himalayan salt

  • 1 cup

    butter, softened

  • 2 1/4 cups

    granulated sugar

  • 4


  • 1 teaspoon

    vanilla extract

  • 1 cup

    unsalted butter

  • 1 1/3 cups

    Dutch process cocoa powder

  • 5 cups

    confectioners’ sugar

  • 2/3 cup


  • 1 teaspoon

    almond extract


Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius) and grease 3 9” round cake pans.

In a medium bowl, pour hot coffee over Dutch process cocoa powder, whisk until incorporated and put to the side.

Sift flour, baking powder, baking soda together in a large bowl, add salt and set aside.

In another large bowl cream butter and sugar and scrape down sides of bowl.

Add each egg one at a time and scrape down sides of bowl after last egg has been added.

Add vanilla extract.

Add flour mixture and cocoa/coffee mixture alternately in three stages. Scrape down bowl after each new addition of cocoa/coffee mixture has been incorporated.

Distribute mixture evenly into three baking pans and bake for 25 to 30 minutes or until center of cake springs back when lightly touched. Allow to cool before frosting.

For the frosting: Melt butter and place in large bowl.

Add Dutch process cocoa to butter and mix until incorporated.

Alternately add confectioners’ sugar and milk in three stages, scraping down sides of bowl after each stage has been added.

Add almond extract. Beat until smooth.

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