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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.

Impossibly Delicious Chocolate Cake Recipe

This impossibly delicious chocolate cake has no eggs in it! So chances are this can be one of your go-to dessert recipes even when you're low on ingredients. The Dutch Process Cocoa Powder reacts well with the baking soda in this recipe to ensure a fluffy, moist cake.

  • Yield:10

  • Level of Difficulty:Easy

  • Cook Time:40 Minutes

  • Prep Time:20 Minutes


  • 3 cups


  • 2 teaspoons

    baking soda

  • 2 cups


  • 1/2 teaspoon


  • 1/3 cup

    Dutch Process Cocoa Powder

  • 3/4 cup

    vegetable oil

  • 2 tablespoons


  • 2 cups

    warm (from the tap is fine) water

  • 1/2 cup

    butter (that's one stick)

  • 1/4 cup

    Dutch Process Cocoa Powder

  • 6 tablespoons


  • 1 teaspoon

    Vanilla Extract

  • 1 pound

    confectioner's sugar


Pre-heat your oven to 350-degrees. In a large bowl or stand mixer, combine the flour, baking soda, sugar, salt and cocoa on a low speed or by hand.

Add the oil, vinegar and water. Mix on low until just combined, do not over-mix.

Pour in to a 9x13

Bake on 350-degrees for 33-38 minutes, or until a cake tester comes out clean from the center. Cool completely before frosting.

This sweet, rich fudge frosting perfectly complements the tart-chocolate of the cake.

For the frosting: Melt the butter in a medium saucepan. Add the remaining ingredients. Stir until there are no sugar lumps. Pour over the cooled cake. Place in the fridge to completely harden the frosting.

Store in the fridge. Keeps up to 4 days.

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