Beat the eggs, sugar, and oil well. Gradually add the remaining ingredients and mix until well combined.

Divide the batter evenly into two lined cookie sheets.

Bake at 350 degrees Fahrenheit for 20 minutes or until a toothpick inserted

comes out clean. Allow to cool.

Beat the egg whites until stiff, then add the sugar and coffee.

Pour onto a lined cookie sheet and bake for one hour and 15 minutes at 225 degrees Fahrenheit.

Let it cool for two to three hours in the closed oven after baking.

Cream together yolks and margarine until smooth.

Add the rest of the ingredients and beat together until fluffy.

Place all the ingredients in a double boiler over medium heat, melt fully, and allow to cool before applying.

Spread half of the coffee cream over one cake and freeze.

Add the meringue on top, followed by the rest of the coffee cream.

Place the second cake on top and spread the mocha glaze on it.

Freeze solid before cutting.