Preheat oven to 350 degrees.
In large bowl, place the flour, granulated sugar, baking soda, salt and cocoa powder. Blend with electric mixer on lowest speed, until combined.
Then add into the same bowl the buttermilk, eggs, vinegar, vegetable oil, red food color and vanilla. Beat with mixer on medium speed 2-3 minutes or until well blended.
Fold in the pecans and 1 cup white chocolate morsels.
To make candy glaze:
Microwave ingredients on 50 power for 3-4 minutes, or until melted stirring once or twice. Add a few drops of milk if needed for glazing consistency.
“Grand Finale” Sauce ingredients:
½ cup butter or margarine
8 oz cream cheese
¾ cup milk
½ cup confectionary sugar
2 tsp vanilla
In a small saucepan, combine all ingredients and cook over medium heat, stirring constantly until smooth. Can be made ahead and re-heated prior to serving.
Pour cake batter into the American Star Bundt pan which has been prepared with either a commercial shortening/flour mixture or with solid vegetable shortening and dusting of flour. Bake at 350 degrees for 60-65 minutes or until pick inserted into the center comes out clean. Immediately after removing from oven, carefully pry edges away from pan with a small knife or ice pick. Cool 8 minutes, invert onto serving platter. Cool completely before glazing.
Garnish with stemmed maraschino cherries and festive candies. Serve with warm “Grand Finale” sauce and vanilla ice cream.