Beat egg whites with half a cup sugar until stiff.

Cream margarine and remaining sugar until fluffy, beating well.

Add remaining ingredients.

Combine whites with yolk mixture.

Pour into the prepared cookie sheet. Bake for 25 minutes. (Do not turn off the oven.)

Preheat oven to 350 degrees Fahrenheit. Line a 10- x 16-inch cookie sheet and set aside.

Mix yolks, 1/2 cup sugar, margarine, lemon rind, flour and baking powder.

In a separate bowl, beat egg whites, adding a half cup of sugar and beating until it forms stiff peaks.

Fold yolk mixture into whites.

Pour into the prepared baking pan. Bake at 350 degrees Fahrenheit for 25 minutes.

Line a 10- x 16-inch baking pan and set aside.

Cook water, confectioners’ sugar, chocolate and coffee over low heat until chocolate is completely melted.

Cream remaining ingredients.

Add chocolate mixture and beat until well blended. Cool.

Spread cream onto dark cake and invert light cake over cream.

Spread cream over top and sides.