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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.

Mississippi Mud Cake

This classic southern cake is named for the muddy Mississippi River and inspired by thick, rich brownies, marshmallows and chocolate! Our golden pecans and flavorful cocoa will make this an old favorite in your kitchen.

  • Yield:One 9 x 13" cake

  • Level of Difficulty:Easy

  • Cook Time:30 Minutes

  • Prep Time:30 Minutes


  • 1 cup


  • 1/2 cup

    Dutch Process Cocoa Powder

  • 2 cups


  • 4


  • 1 1/2 cups


  • 1/4 teaspoon


  • 1 teaspoon

    vanilla extract

  • 1 cup

    chopped pecans

  • 2 cups

    mini marshmallows

  • 1/2 cup


  • 3 tablespoons

    Dutch Process Cocoa Powder

  • 3 tablespoons


  • 20 ounces

    confectioner’s sugar


Pre-heat the oven to 350-degrees. Melt 1 cup of the butter in the microwave then pour it into a large mixing bowl, or stand mixer. Mix on low, add the cocoa and sugar. The warm butter should melt the sugar.

Add the eggs and mix until incorporated. Slowly add the flour, mix until just combined. Pour into a greased 9x13” pan, the batter will be thick.

Roughly chop the pecans, and pour over the cake batter. Bake at 350-degrees for 35-35 minutes, or until a cake tester comes out clean, from the edge of the cake.

Pour the marshmallows over the warm cake, and place back in the warm (turned off) oven. They will slightly melt and puff up, while you make the frosting on the stove top.

In a medium saucepan, melt the remaining 1/2 cup butter. Add the cocoa and stir to dissolve. Add the cola, and remove from the heat. Slowly add the confectioner’s sugar, stirring to remove any lumps.

Remove the cake from the oven. Once smooth, pour the frosting over the puffed up marshmallows.

Let cool completely before slicing. Goes wonderfully with a scoop of vanilla bean ice cream.

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