Instructions

1 Heat oven to 375 F. Line 15-1/2×10-1/2×1-inch jelly-roll pan with foil; generously grease foil.

2 Beat egg yolks in large bowl on high speed of mixer 3 minutes. Gradually add 1/2 cup granulated sugar; continue beating 2 minutes. Stir together flour, cocoa, 1/3 cup granulated sugar, baking soda and salt; add alternately with water and vanilla to egg yolk mixture, beating on low speed just until smooth.

3 Beat egg whites in small bowl until foamy. Add 1 tablespoon granulated sugar and beat until stiff peaks form; carefully fold into chocolate mixture. Spread batter evenly into prepared pan.

4 Bake 15 to 18 minutes or until top springs back when touched lightly. Invert on towel sprinkled with 2 tablespoons powdered sugar; carefully remove foil. Immediately roll cake and towel together from narrow end; place on wire rack to cool. Prepare Peanut Butter Whipped Cream Filling. Unroll cake; spread with filling; reroll cake. Drizzle with Chocolate Glaze. Refrigerate 1 hour or longer before serving. Garnish with whipped cream. Refrigerate leftover cake. 8 to 10 servings.

5 Peanut Butter Whipped Cream Filling: Place peanut butter chips, marshmallows and milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave at High 30 seconds or until mixture is smooth when stirred. Cool to room temperature. Beat whipping cream in another medium bowl until stiff; fold in peanut butter mixture and vanilla. About 2 cups filling.

6 Chocolate Glaze: Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Do Not Boil. Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating with whisk until smooth and slightly thickened. About 2/3 cup glaze.