Beat egg whites until fluffy. 

Gradually add 1/2 cup sugar, beating until stiff peaks form. 

Beat yolks with remaining sugar until light.

Add remaining ingredients gently, mixing until just blended.

Fold in beaten egg whites.

Pour into lined cookie sheet and bake at 350 for 30 minutes.

Beat egg whites until stiff.

Gradually add 1/2 cup sugar, beating until stiff peaks form.

Separately beat yolks with 1/2 cup sugar until lemon colored.

Add chocolate, coffee and orange juice.

Gently fold into egg whites.

Gradually add remaining ingredients. 

Pour into lined cookie sheet and bake at 350 for 30 minutes.

Cream margarine and eggs.

Over double boiler, bring sugar, cocoa, chocolate and water to a boil.

Pour in a thin stream into creamed margarine and continue beating until smooth and glossy. 

Add rum, mix well.

Spread frosting over light cake.

Invert dark cake over cream and cut into 1 1/2″ squares.

Pour frosting over each square, allowing it to drizzle down the sides. 

Garnish with icing flowers.