Just made this cake, and I too, didn't get a tunnel. I had to bake the cake a lot longer than the recipe called for in order to get the cake tester to come out clean, and perhaps that was why. The cake turned out very dark, but wasn't burnt. The lemon glaze is a must - the top layer is delicious, and the entire cake is wonderful, just not what I expected. I need to make it again and see if I can get the tunnel. The batter was too thin to stick to the sides, so I didn't have an indentation in the middle - could that be why? The thinness of the batter would definitely be a problem, Jeanne, as it would allow the filing to sink and disperse. Did you use King Arthur Unbleached All-Purpose Flour? Large eggs (not extra large)? Did you do anything that may have changed the flour/liquid ratio? Call our bakers' hotline (802-649-3717) tomorrow to chat, if you like - I'm sure they can help. Cheers - PJH

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