Beat egg whites until stiff.

Add remaining half cup sugar and continue beating until peaks form.

In a separate bowl, cream margarine with half a cup sugar. Slowly add egg yolks and continue beating.

Add rest of ingredients. Gently fold in egg whites.

Bake each batter in a 17×11-inch cookie sheet for 30 minutes. Let the cakes cool.

Preheat oven to 350 degrees Fahrenheit.

Bring water, chocolate, sugar and coffee to a boil.

Cream margarine and shortening until light and fluffy. Add eggs. Combine with cooked mixture and mix well.

Spread cream onto dark cake. Place light cake over cream. Spread cream onto light cake.

Cut cake in half, horizontally. Place one half of cake over the other half. Cut in half horizontally for two log cakes.

Cream top and sides and decorate as desired.