SPONGE CAKE:

2 oz. butter
2 oz. sugar
4 oz. all-purpose flour
1 egg, beaten
Milk
1 1/2 tsp. baking powder

Cream butter and sugar. After creaming butter and sugar, add beaten egg, and gradually add flour and baking powder. Add enough milk until you have a moderately light batter.

Pour into greased microwave dish. Bake at 50% power for 5 minutes, then 3 or 4 minutes at high power until cake is firm to touch in middle or toothpick inserted in middle comes out clean. Let cool in pan for 5 minutes, then turn onto wire rack until cool. (Cake can be done this way because it doesn't need to be brown.)

Sherry
1 can sliced peaches
1 (6 oz.) sugar free Jello (strawberry or raspberry)
1 pkg. custard style pudding
1 sm. can evaporated milk

Make Jello, using only 1 cup of boiling water. When dissolved, add 1 cup of cold water. Set to one side.

Make pudding according to directions on packet. Let cool.

TO ASSEMBLE: Break cake into small pieces to cover bottom of an attractive glass bowl. Soak the cake with sherry to taste! Arrange peaches over cake. Slowly add a little Jello (about 1/2 to 3/4 cup) and set aside. When this is partially set, pour cool custard over. Again, leave to set.

Pour evaporated milk into large bowl, and whisk until double in volume. While whipping, pour remaining Jello into milk. Using a spoon, layer this over the custard layer. Let set in refrigerate overnight, or about 7-8 hours.

This can be decorated with Cool Whip, or whipped cream, chopped almonds, maraschino cherries as desired.