In the Sunday, Sept. 27 Food Section, 1/4 cup of cocoa powder was omitted from the Black Forest Torte recipe. BLACK FOREST TORTE (Makes a 9-inch cake) 6eggs 3/4 cup sugar 1/4 cup cocoa 3/4 cup sifted flour 1/2 teaspoon baking powder 1/2 teaspoon cinnamon Pinch of cloves 1/2 cup vegtable oil Syrup: 1/2 cup water 1/4 cup kirsch 1/4 cup sugar Topping: 1/2 cup melted currant jelly 1 envelope plain gelatin 4 tablespoons water 2 cups heavy cream, whipped 2 tablespoons sugar 2 cups fresh, pitted sweet cherries (or frozen bing) 8 ounces semi-sweet chocolate, shaved Whisk eggs and sugar in a stainless-steel bowl. Place the bowl over hot but not boiling water and stir constantly until the eggs feel slightly warm to the touch (don't try to test by feeling the outside of the bowl.) Beat on high speed with an electric mixer for about 15 minutes until eggs triple in bulk. Sift the cocoa powder, flour, baking soda and spices together. Butter, flour and line three 9-inch cake pans with a round of waxed paper. Transfer the whipped eggs to a wide shallow bowl and fold in the dry ingredients and oil, alternating them in 3 batches. Pour into the prepared pans and bake at 350 degress for approximately 25 minutes until cakes pull slightly from the edge of the pan. Cool on a wire rack. To prepare the syrup, mix the water, kirsch and sugar until the sugar is dissolved. When ready to assemble the cakes, brush each layer with the syrup until it is all absorbed. Melt currant jelly and brush on top and sides of each layer. Melt the gelatin in 2 tablespoons of water, place over low heat and stir until dissolved, being careful not to boil. Add another 2 tablespoons of water to cool and thin the gelatin and fold it into the whipped cream. Fold in 2 tablespoons of sugar. Immediately palce the cream in a pastry bag fitted with a No. 6 star tip. Place a cake layer on a serving platter. Pipe rosettes of whipped cream around the edge of the layer. Place half of the cherries inside the ring of cream an

Octoberfest in Munich is the State Fair, a carnival, Halloween and the Fourth of July all in one. The beer tents are not just canvas, they are temporary wooden buildings large enough to hold thousands of singing, drinking revelers, hundreds of brawny beer maids and a stage in the center where musicians and dancers constantly entertain with oompah music and drinking songs. And if the beer tents are wonderful, the beer is even better, sold in one-liter mugs called Mass. A mere seven or eight Mass of beer on an Octoberfest day is what a German might consider light drinking.

That the result is not mass alcoholic stupor must be attributed to the amount of food eaten along the way. The choices are simple but delicious. Nearly every third booth sells the giant soft pretzels that have become a symbol of the festival. They are hung around the neck on a ribbon and their saltiness guarantees a proportionate consumption of beer. Other booths sell roast meats, mixed cold cuts and Brotchen to make sandwiches.

Undoubtedly the very best part of Octoberfest is the Gemuetlichkeit, which means a combination of friendliness, good cheer and well-being -- strangers joining arm in arm and swaying as 5,000 voices raise to sing a toast.

Octoberfest is also a carnival and a stupendous parade with thousands of horses, beer wagons decorated with flowers, marching bands and more tubas than you'll again see in one place.

During the first weeks of October, I prepare a good German dinner, pull out the albums of oompah music and invite friends for an evening of Gemuetlichkeit. The horses and tubas I have to do without.

LIPTAUER CHEESE SPREAD 8 ounces camembert, softened 8 ounces Liederkrantz cheese 8 ounces farmer or pot cheese 1/4 cup minced onion 2 tablespoons caraway seeds 2 tablespoons capers 2 tablespoons minced fresh parsley 1 teaspoon paprika

Remove the rind from the camembert if you wish. Mash together all of the ingredients to form a loose chunky mixture. Pack into a crock and serve with party rye and pretzels.

ERBSENSUPPE (8 to 10 servings) This split pea soup tastes better as it ages, so make it two or three days ahead. 1 pound split green peas 2 quarts water 4 strips bacon, finely diced 2 large carrots, finely diced 1/2 cup minced parsley 2 cloves garlic, mashed 1 large onion, finely minced 2 ribs celery, finely minced 2 bay leaves 1 teaspoon thyme 2 teaspoons salt, or to taste Freshly ground pepper

The evening before you plan to cook the soup, sort and wash the peas. Cover with the 2 quarts of water and let soak at room temperature overnight.

The next morning, heat a large stockpot and add the bacon to it. When some fat has cooked out, add the carrot, parsley, garlic, onion, celery and cook gently. When the onion has softened, add the bay leaves, thyme, salt, pepper, peas and the water in which they were soaking. Bring to a boil and simmer for 45 minutes. At this point everything should be tender but not too smooth. You should be able to identify the vegetables. Add more water as necessary. When reheating, this soup will probably need water to thin it. Serve with crusty hard rolls.

SAUERBRATEN (8 servings) 4- to 6-pound rump roast 3 cups red wine vinegar 1 quart red wine 2 onions, thinly sliced 2 tablespoons juniper berries 2 tablespoons whole peppercorns 1/2 cup pickling spices 4 to 5 gingersnaps, ground to fine crumbs 1/4 cup raisins Salt

Place the rump roast in a stainless steel or nonmetal container just large enough to allow it to be covered with the marinade.

Mix the vinegar, wine, onions, juniper berries, peppercorns and pickling spices. Skim out about a half of the onions and place in the bottom of the container. Place the meat on the onions. Pour all of the marinade over the meat. Cover. Marinate for six days or longer in the refrigerator (up to three weeks if you like a very intense flavor). Try to remember to turn the meat several times so that it marinates evenly.

At cooking time, remove the meat from the marinade, saving the marinade. Pat the meat dry with a towel. Brown the meat on all sides and place in a 325-degree oven for 25 minutes per pound, or until a meat thermometer reads 160 degrees.

Let the meat rest for 15 minutes. Deglaze the pan used for roasting the meat with a 1/2 cup of water. Pour this into a saucepan and add 2 cups of the reserved marinade, which has been strained. Bring to a boil. Add enough ground gingersnaps to thicken. Add the raisins and simmer for 5 minutes. Taste for salt. The sauce should be spicy and slightly sweet. Serve with dumplings. You may use the remaining marinade to make additional sauce if more is needed for leftovers.

BLACK FOREST TORTE (Makes a 9-inch cake) 6 eggs 3/4 cup sugar 1/2 cup vegetable oil 3/4 cup sifted flour 1/2 teaspoon baking powder 1/2 teaspoon cinnamon Pinch of cloves

Syrup: 1/2 cup water 1/4 cup kirsch 1/4 cup sugar

Topping: 1/2 cup melted currant jelly 1 envelope plain gelatin 4 tablespoons water 2 cups heavy cream, whipped 2 tablespoons sugar 2 cups fresh, pitted sweet cherries (or frozen bing) 8 ounces semi-sweet chocolate, shaved

Whisk eggs and sugar in a stainless-steel bowl. Place the bowl over hot but not boiling water and stir constantly until the eggs feel slightly warm to the touch (don't try to test by feeling the outside of the bowl).

Beat on high speed with an electric mixer for about 15 minutes until eggs triple in bulk. Sift the flour, baking powder and spices together.

Butter, flour and line three 9-inch cake pans with a round of waxed paper. Transfer the whipped eggs to a wide shallow bowl and fold in the flour and oil, alternating them in 3 batches. Pour into the prepared pans and bake at 350 degrees for approximately 25 minutes until cakes pull slightly from the edge of the pan.

Cool on a wire rack. To prepare the syrup, mix the water, kirsch and sugar until the sugar is dissolved. When ready to assemble the cakes, brush each layer with the syrup until it is all absorbed.

Melt currant jelly and brush on top and sides of each layer. Melt the gelatin in 2 tablespoons of water, place over low heat and stir until dissolved, being careful not to boil. Add another 2 tablespoons of water to cool and thin the gelatin and fold it into the whipped cream. Fold in 2 tablespoons of sugar. Immediately place the cream in a pastry bag fitted with a number 6 star tip.

Place a cake layer on a serving platter. Pipe rosettes of whipped cream around the edge of the layer. Place half of the cherries inside the ring of cream and pipe on a few additional rosettes between the cherries. Repeat with second layer. Place the third layer on top. Spread whipped cream on the top and garnish with shaved chocolate.