I baked a 12x18 cake this afternoon. I used 2 flower nails instead of a core and it baked pretty well. A bit overdone on the outside and a tad bit underdone on the inside, but okay.
Then, when I was turning it out of the pan, it broke right down the middle. Can I just use some BC to glue it back together? Don't some people just use 2 9x13 pans to make a half-sheet anyhow?
I was able to push mine back together and it was just fine.
And if they do fall apart, BC is the yummiest glue ever!! Thanks ladies! How do you turn it out of the pan anyhow? Do you use parchment in the bottom of the pan or do you turn it out onto a cake board? I was trying to turn mine out onto two side-by-side cooling racks, and I think that might have been my problem. I used a cake board when I turned it back over and it seemed to work better although not super. My arms just aren't that long to support the whole thing 
I've had that happen, usually when (a) I don't let it fully cool after taking it out of the oven or (b) I forgot to grease the pan.
I've used parchment in the past, but if you take equal parts of flour, crisco and oil and mix it together and paint all over the sides and bottom, no more problems
When I turn out the 'biggies' like that, I cover the pan with one of my large cooling racks, then hold it down against the pan on either side and just turn the whole thing over. The racks are metal so you don't have to use your arm to support it. Of course, before turning it out I run a knife around the edges, the jiggle it a little to see that it is moving freely, that way no sticking=no cracking!
Yes, try baking 25 degrees lower. And use bake even strips if you have them so your edges don't get done so fast. For a large pan like this, pin 2 of them together. I don't know if anyone else uses bake even strips for rectangular pans, but I do. In my previous home I had to bake at 325, but in my new home with my new oven I bake at 350, but it actually takes longer because it is an Acubake oven. I'm not supposed to need bake even strips, but I use them anyway.
Thanks ladies! I didn't realize they made really large cooling racks. I'll have to see about getting some. I did use the Wilton cake release and it works great.
I thought perhaps the parchment paper might have provided another layer of support - Gale Gand mentioned something about using parchment so you can torte and fill easily without torn layers of cake. I used to use it when I was an extreme newby, but it was a lot of extra work and I love the cake release for "normal-sized" cakes. This is my first try at a larger cake (obviously 
) so I didn't realize the types of challenges that faced me.
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