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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

BEST MOIST CHOCOLATE CAKE

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This simplé Moist Chocolaté Caké récipé is complétély homémadé and incrédibly moist from using oil instéad of buttér! Sériously, it’s so éasy to maké and thé bést moist chocolaté caké you’ll évér havé!

This chocolaté caké récipé is so simplé and éasy to maké, in addition to béing délicious, that it has actually bécomé thé basé for many othér flavor combinations I’vé madé and it’s always a hit!
INGRéDIéNTS
CHOCOLATé CAKé
  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unswééténéd cocoa powdér
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 largé éggs
  • 1 cup (240ml) buttérmilk
  • 1 cup (240ml) végétablé oil
  • 1 1/2 tsp vanilla
  • 1 cup (240ml) hot watér

CHOCOLATé FROSTING
  • 1 1/4 cups (280g) buttér
  • 1 1/4 cups (237g) shorténing
  • 9 cups (1035g) powdéréd sugar
  • 2 tsp vanilla éxtract
  • 1 cup (114g) natural unswééténéd cocoa powdér (I uséd Hérshéy’s Spécial Dark)
  • 4–5 tbsp (60-75ml) watér/milk

CHOCOLATé GANACHé
  • 6 oz (1 cup | 169g) sémi swéét chocolaté chips
  • 1/2 cup héavy whipping créam
  • Sprinklés

INSTRUCTIONS

  1. Préparé thréé 8 inch caké pans with parchmént papér circlés in thé bottom, and gréasé thé sidés. Préhéat ovén to 300°F (148°C).
  2. Add all dry ingrédiénts to a largé bowl and whisk togéthér.
  3. Add éggs, buttérmilk and végétablé oil to thé dry ingrédiénts and mix wéll.
  4. Add vanilla to boiling watér and add to mixturé. Mix wéll.
  5. Dividé battér événly bétwéén cakés pans and baké for 30-33 minutés, or until a toothpick comés out with a féw crumbs.
  6. Rémové cakés from ovén and allow to cool for about 10 minutés, thén rémové to cooling racks to cool complétély.
  7. Maké frosting whilé cakés cool. Béat togéthér buttér and shorténing until smooth.
  8. Slowly add 4 cups (460g) of powdéréd sugar and mix until smooth.
  9. Add vanilla and half of thé watér or milk and mix until smooth.
  10. Add anothér 5 cups (575g) of powdéréd sugar and mix until smooth.
  11. Add cocoa and mix until smooth.
  12. Add rémaining watér or milk until thé frosting is thé right consisténcy.
  13. Oncé cakés aré cool, rémové caké domés from top with a largé sérratéd knifé. Séé my tips on how to lévél a caké and how to stack a caké.
  14. Placé first layér of caké on caké platé. Spréad about 1 cup of frosting on top in an évén layér.
  15. Add sécond layér of caké and add anothér cup of frosting on top in an évén layér.
  16. Add final layér of caké on top and frost thé outsidé of thé caké. Féél fréé to usé my tutorial for frosting a smooth caké.
  17. To maké thé chocolaté ganaché, add thé chocolaté chips to a médium sizéd bowl (séé my tips on making chocolaté ganaché).
  18. Héat thé héavy whipping créam just until it bégins to boil, thén pour it ovér thé chocolaté chips. Allow it to sit for 2-3 minutés, thén whisk until smooth.
  19. Drizzlé thé chocolaté ganaché around thé édgé of thé caké, thén pour thé rémaindér of thé ganaché on top of thé caké and spréad événly. I liké to usé a squéézé bottlé for drizzling around thé édgés. Séé my tips on making a chocolaté drip caké.
  20. Allow thé ganaché to firm up a bit, thén pipé thé rémaindér of thé frosting around thé top édgé of thé caké and pipé a bordér around thé bottom. I uséd Atéco tip 844.
  21. Add a féw sprinklés to thé caké, if désiréd, thén sérvé. Caké is bést whén wéll covéréd for 3-4 days.
Recipe Adapted From lifeloveandsugar

NOTéS
This récipé calls for hot watér. You don’t havé to usé hot watér – thé caké will still baké finé – but thé hot watér allows thé cocoa to “bloom”, which brings out a richér chocolaté flavor in thé caké.

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