3 egg yolks
1/3 c. cocoa
1/2 tsp. baking soda
1 tsp. vanilla
1/2 c. sugar
1/3 c. sugar
1/3 c. water
3 egg whites
1/2 c. flour
1/4 tsp. salt
1 tbsp. sugar

Spray large cookie sheet with Pam. Beat egg yolks in small bowl on high speed for 3 minutes, gradually adding 1/2 cup sugar. Continue beating for 2 more minutes. In a separate bowl, combine flour, cocoa, 1/3 cup sugar, baking soda and salt. Add alternately with water, vanilla on low speed just until batter is smooth. Beat egg whites until foamy. Add 1 tablespoon sugar and beat until stiff and peaks form.

Carefully fold egg whites into chocolate mixture. Spread batter evenly into pan. Bake at 375 degrees for 15 to 18 minutes. Invert cake onto lightly dampened towel. Roll cake and towel together. Let stand for 1 minute, remove towel and reroll cake. Cool completely before filling.

PEANUT BUTTER WHIPPED CREAM FILLING:

1 c. Reese's peanut butter chips
1 1/2 c. miniature marshmallows
1/3 c. milk
1 c. heavy cream
1/2 tsp. vanilla

Melt chips, milk and marshmallows until melted. Cool until lukewarm. Whip heavy cream until stiff. Fold in vanilla and peanut butter mixture. Unroll cake and spread filling, reroll cake.

CHOCOLATE GLAZE:

2 tbsp. butter
1/2 tsp. vanilla
2 tbsp. cocoa
1 c. powdered sugar
2 tbsp. water

Melt butter in small saucepan over low heat. Add cocoa and water stirring constantly until mixture thickens. DO NOT BOIL. Remove from heat and cool slightly. (Cool completely if a thicker frosting type of icing is desired.) Blend in powdered sugar and vanilla. Ice cake and roll with chocolate glaze. Chill about 1 hour before serving.