Chocolate Pound Cake with Raspberry-Nutella Sauce

1 box pound cake mix
3 tablespoons sifted cocoa
1 heaping teaspoon instant espresso coffee granules
1/4 cup boiling water

Place cake mix in mixing bowl, stir in cocoa until thoroughly incorporated.

Dissolve coffee granules in hot water. Add remaining cold water called for on the cake mix box to the instant coffee water. Proceed with mixing instructions on the box, adding called for eggs and oil. Bake according to package directions in two 8-inch square cake pans.

Remove and cool cakes as directed. Cut into 1-inch slices.

Raspberry-Nutella Sauce:
6 tablespoons Nutella
2 tablespoons raspberry liqueur
2 tablespoons liquid non-dairy creamer
Nondairy whipped topping

Place Nutella, raspberry liqueur and nondairy creamer into a glass measuring cup.

Microwave, covered with paper towel, 30 seconds at a time until Nutella is soft, stir to mix ingredients together thoroughly. Spoon about 2 tablespoons of sauce over cake slices on individual plates. Top with whipped topping and drizzle a tiny bit more of the sauce over the whipped topping for garnish.