Get a large cooling rack
Just put it on top of the pan and turn both pan & rack over in one motion.
If you can't get a large rack then cover a large cake board and turn it out on that. A rack is better but you can cool a cake on a board.
Make sure the cake is level. Is it breaking because it's not level? Cool in pan maybe 10 minutes or so , level even w/top of pan then turn out onto rack or board.
Someone also suggested in one of the CC forums to line the pans with parchment paper before adding the batter. I've only tried it with 11x15 but my cakes never crack or fall apart anymore. I only remove the paper after the cake has cooled for quite a while on the cooling rack. The paper seems to give more stability to the cake while it's warm.
I let my cakes cool completely in the pan, with a paper towel over them.
When I want to remove them from the pan, I place a cake board of the same size on top of the pan and flip both of them at once. I then slide the cake off the temporary cake board to my to a finished cake board to decorate.
Tammy
Edit - So I don't waste a cake board, I place a piece of wax paper between the cake and the temporary board so it can be re-used.
My tops aren't level. The cake doesn't rise to the top of the pan so I can level it off. Guess I need to add a little more batter.
Thanks about the larger rack idea.
I fill all my pans 3/4 full. Any less and they won't rise enough at the edges to level. I use the pan as a guide and cut across with a serrated knife. Try adding more batter and see if that helps.
I've had a lot of luck with brushing cake release in my pans before filling them with batter. I've not had one stick yet...
http://www.wilton.com/store/site/product.cfm?id=3E314CE6-475A-BAC0-5E1C5AE72E14DEBE
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