1. For mousse, place white chocolate morsels and milk in Classic Batter Bowl. Microwave on HIGH 1-2 minutes or until melted and smooth, stirring every 30 seconds with Mix ‘N Scraper®. Cool slightly, 1-2 minutes. Whisk in sour cream with Stainless Whisk. Fold in whipped topping.
2. Trim crusts off cake to make an 8 1/2 x 3 x 1 1/2 in. (22 cm x 7.5 cm x 4 cm) cake. Place trimmings into Rotary Grater and grate evenly over bottom of Springform Pan. Press crumbs using flat side of Measure-All® Cup to form crust. Slice remaining cake into 1/8-in. (4-mm) slices (about 60 slices).
3. Combine juice concentrate and lemon juice in Easy Read Measuring Cup. Layer crust with one-fourth of the mousse. Spread evenly with Small Spreader. Arrange about 20 slices of cake over mousse, overlapping as needed to form an even layer. Brush cake with one-third of the cranberry mixture using Chef's Silicone Basting Brush. Repeat layers two times, ending with cranberry mixture. Top cranberry mixture with remaining mousse. Cover and refrigerate at least 1 hour.
4. Place almond bark on microwave-safe plate. Microwave on HIGH 20 seconds, turning over after 10 seconds (do not melt). Hold almond bark with clean Kitchen Towel and create small curls using Serrated Peeler. Garnish cake with curls and sprinkle with powdered sugar, if desired. Run releasing tool around sides of cake before removing collar.

Yield: 16 servings

Nutrients per serving: Calories 350, Total Fat 19 g, Saturated Fat 13 g, Cholesterol 60 mg, Carbohydrate 41 g, Protein 4 g, Sodium 85 mg, Fiber 0 g U.S. Diabetic exchanges per serving: 1 starch, 1 1/2 fruit, 4 fat (2 1/2 carb)

Cook's Tips: Slicing the pound cake as thinly as possible helps to create more even layers. If needed, slices of cake can be broken into pieces to fit more evenly.

This cake can be stored, covered, in the refrigerator up to 1 day ahead. Sprinkle with powdered sugar immediately before serving, if desired.