Combine all ingredients in a mixing bowl and mix well with electric mixer for approximately 2 minutes.
Pour batter into 8-inch round greased 9-inch cake pan. Bake at 350 degrees F for 30 – 32 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cook completely and with a sharp knife split the cake in half.
For the Marshmallow Frosting
In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture is dropped into ice water forms a soft ball that holds its shape.
Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.
Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread.
For the Chocolate Ganache Glaze
Scald whipping cream almost to boiling and pour over the chocolate chips. Let stand for 3-4 minutes before stirring well until smooth.
Spread the bottom portion of the cake with the marshmallow frosting. Place on cake top and finally spread the chocolate ganache over the cake and allow it to cool. Serve.