The recipe for Key West Rum Cake in the Dec. 4 edition of the Food Section was incomplete. The corrected version follows: KEY WEST RUM CAKE (10 to 12 servings) Fine dry bread crumbs 2 cups sifted all-purpose flour 2 teaspoons double-acting baking powder 1/4 teaspoon salt 2 ounces semisweet chocolate 1 ounce unsweetened chocolate 1 cup (2 sticks) unsalted butter 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 1/2 cups sugar 4 eggs graded "large" 1/4 teaspoon baking soda 7 ounces (2 cups) toasted pecans, broken into medium-size pieces FOR THE RUM SYRUP: 1/2 cup water 2/3 cup sugar 2/3 cup light rum 1 tablespoon lime juice

Adjust a rack one-third up from the bottom of the oven. Butter a 13- or 14-cup capacity tube pan and dust all over with fine dry bread crumbs (use your fingers to crumb the tube), invert the pan over paper and tap lightly to shake out excess crumbs. Set aside.

Sift together the flour, the baking powder and salt and set aside.

Place both of the chocolates in the top of a small double boiler over warm water on moderate heat. Cover the pot with a folded paper towel (to absorb steam) along with the pot cover. Let stand over the heat until the chocolate is almost all melted, then stir until completely melted. Remove the top of the double boiler and set aside.

In the large bowl of an electric mixer beat the butter until soft. Beat in the vanilla and almond extracts and then the sugar. Add the eggs one at a time, beating until thoroughly incorporated after each addition. Then, on low speed, gradually add the sifted dry ingredients, scraping the bowl as necessary with a rubber spatula and beating only until incorporated.

With your finger scrape the beaters and then replace them, unwashed, in the mixer. Remove the bowl from the mixer. Remove 1 cup of the batter and place it in the small bowl of the mixer. Add the baking soda and the melted chocolate and beat until mixed.

Use a spoon to place the chocolate batter in the bottom of the pan. With the bottom of the spoon spread it to make a rather smooth layer.

Mix the pecans into the remaining cake batter and place the batter, with a teaspoon or a tablespoon, evenly over the chocolate layer. Smooth the top.

Bake for 1 hour in a 325-degree oven until a cake tester inserted gently into the middle of the cake comes out clean.

While the cake is baking, prepare the syrup. Stir the water and sugar in a small saucepan over moderate heat until the mixture comes to a boil. Let boil without stirring for 5 minutes. Remove from the heat and let stand until almost completely cool. Then stir in the rum and lime juice.

When the cake is done, do not remove it from the pan. Spoon or brush the syrup over the hot cake until it all is absorbed.

Then, while the cake is still hot, place a flat cake plate over the pan and, holding the plate and pan firmly together, turn them over. Now remove the pan and let the cake cool.

Do not try to cut the slices too thin, as they will crumble.

From "Maida Heatter's Book of Great American Desserts," by Maida Heatter.