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CAKE:.
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Preheat oven to 325F.
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In mixing bowl beat sugar and oil until sugar dissolves, beat in egg yolks, milk, baking powder, baking soda, salt and vanilla.
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Add flour beat in till just blended, add mashed bananas.
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In a clean bowl with clean beaters beat egg whites until foamy, add cream of tartar, Beat until whites hold soft peak.
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Fold a little of the whites into batter, then fold in remaining whites.
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Divide batter evenly between two greased and floured 8-inch round cake pans.
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Bake 35-45 minutes until a tooth pick inserted into center of cake comes out clean.
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Remove from oven and let cool.
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FROSTING:.
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In a 1 to 2-quart sauce pan stir in brown sugar, water and corn syrup cook over medium heat until mixture reaches 325 on a candy thermometer.
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Beat 2 egg whites until they hold a soft peak.
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Now slowly beat hot syrup mixture into egg whites.
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Cut up the marshmallows into pieces add this to hot syrup mixture along with the vanilla.
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Stir to smoothly blend.
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CAKE:.
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Remove one layer from pan and set on a cake plate.
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Spread 1/2 cup frosting over top, set second layer on top of that.
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Spread remaining frosting over top and sides of cake.
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Garnish with the sliced bananas and chocolate curls.
