Can anyone help me with suggestions on what the best way to layer 2
13 x9 cakes together, (they will be filled w/buttercream frosting) 
so that they will not crack when putting them together? This will be my first attempt at something other than a character pan, so any help will be appreciated.
After leveling both layers, decide if you will put boittom side or top side down on the bottom layer. Prepare your bottom layer on the board and ice the top of it or do a filling dam and filling. Then slide your top layer from the rack onto a cake board (or a cookie sheet without sides) with whichever will be the top on the top side. Hold the cakeboard over the bottom layer with the top layer at the far edge, and just above the far edge of the bottom layer. Carefully push/slide the top layer off the board onto the bottom iced layer. Check if it is seated properly and gently adjust if needed. Press down semi-firmly to make sure the layers make good contact. Then do your crumb coat and insert some dowels or straws if needed (I always use 5 or 7 cut drinking straws to keep the layers from sliding in our hot Arkansas summers - my mom used toothpicks back in her day) Then ice your cake! 
I hope all that made sense!
Good Luck! 
good post i was going to ask the same ? for my castle cake this weekend
thankx
I find my cakes are easier to work with when they have been chilled. They are firmer and stronger and you have less change of them breaking.
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