Divide dough in half. Roll out both doughs and place on inverted 11- x 17-inch cookie sheets overlapping sides.

Prick with a fork and bake for 12-15 minutes at 350 degrees Fahrenheit. Cool.

Dissolve apricot jam in minimal amount of hot water and spread over one dough.

For either filling, beat egg whites with sugar until stiff. Add remaining ingredients.

Pour into a lined 11- x 17-inch cookie sheet and bake at 350 degrees Fahrenheit for 15-18 minutes. Invert onto dough.

Melt first three ingredients over low heat.

In mixer, cream margarine and sugar. Add eggs, one at a time.

Add chocolate mixture and beat well.

Spread cream over cake.

Place second sheet of dough on top and dust with additional confectioners’ sugar.