Does anyone have the recipe for a Chocolate cake roll with peanut butter filling? ?

I have searched everywhere for this recipe and can't find it. This Christmas some one made this and I really would like the recipe. It is like a Chocolate Cake roll and has peanut butter filling. The filing is Really light and smooth and fluffy. .and the Chocolate roll isn't real rich, the peanut butter sort of over powers the chocolate. Any one seen or tried this?? Any help would be Awesome!Does anyone have the recipe for a Chocolate cake roll with peanut butter filling? ?
Could this be it?:





Cocoa Cake Roll with Peanut Butter Filling





Makes one 15-inch roll, serving 10





Cake:


3 large eggs, separated


1/2 cup granulated sugar


1/2 cup all-purpose flour


1/3 cup unsweetened cocoa powder


1/3 cup granulated sugar


1/2 teaspoon baking soda


1/4 teaspoon salt


1/3 cup water


1 teaspoon pure vanilla extract


1 tablespoon granulated sugar


2 tablespoons confectioners' sugar





Peanut Butter Filling:


3/4 cup peanut butter chips


1 cup miniature marshmallows


1/4 cup milk


1 cup heavy (whipping) cream, chilled


1/2 teaspoon pure vanilla extract





Chocolate Glaze:


2 tablespoons butter


2 tablespoons unsweetened cocoa powder


2 tablespoons water


1 cup confectioners' sugar


1 teaspoon vanilla








1. Preheat the oven to 350 degrees. Line a 15 1/2-inch by 10 1/2- by 1-inch jellyroll pan with parchment paper.





2. Beat the egg yolks in a large bowl on high speed of electric mixer for 3 minutes, or until lemon colored. Add the cup of sugar, and continue beating for 2 minutes. In another bowl, stir together the flour, cocoa, 1/3 cup sugar, baking soda, and salt. Add dry ingredients alternately with water and vanilla, beginning and ending with dry ingredients, beating on low speed until just smooth.





3. Beat the egg whites in a small bowl until they are foamy. Add 1 tablespoon sugar and beat until stiff peaks form. Carefully fold the beaten whites into the chocolate mixture. Spread the batter evenly into the prepared pan.





4. Bake the cake until the top springs back when lightly touched, 13 to 16 minutes. Invert the pan on a kitchen towel sprinkled with 2 tablespoons confectioners' sugar. Carefully remove the parchment paper and immediately roll the cake and towel together from the narrow end. Place on a wire rack to cool 1 hour.





5. Prepare the Peanut Butter Filling: Place the peanut butter chips, marshmallows, and milk in a medium microwave-safe bowl. Microwave at high power for 1 minute and stir. Microwave on high for 30 seconds or until the mixture is smooth when stirred. Cool to room temperature. Beat the heavy cream in another medium bowl until stiff peaks form. Fold cream into peanut butter mixture along with the vanilla.





6. Unroll the cake and spread it with the filling. Re-roll the cake, and cover loosely with plastic wrap and chill while you prepare the Chocolate Glaze.





7. Chocolate glaze: Place the butter in a small saucepan over low heat. Add the cocoa and water and stir constantly until the mixture thickens. Don't boil. Remove from the heat and cool slightly. Gradually add the confectioners' sugar and vanilla, beating with a whisk until the glaze is smooth and slightly thickened. Remove the cake from the refrigerator and drizzle with the glaze. Chill, uncovered, for 1 hour before serving. Refrigerate leftover cake.