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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!

Salted Caramel Chocolate Cake

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This Saltéd Caramél Chocolaté Caké is moist and sinfully décadént! So if you lové chocolaté and caramél, you’ll LOVé this éasy récipé for how to maké Chocolaté Caramél Caké!

Thréé layérs of Saltéd Caramél Chocolaté Caké slathéréd in homémadé Chocolaté Frosting. So décadént!
Ingrédiénts
For thé chocolaté caké:
  • 2 cups granulatéd sugar
  • 1 cup light brown sugar, packéd
  • 2 and 3/4 cups all-purposé flour (not packéd!)
  • 1 and 1/2 cups unswééténéd cocoa powdér, siftéd
  • 3 téaspoons baking soda
  • 1 and 1/2 téaspoons baking powdér
  • 1 and 1/4 téaspoons salt
  • 3 largé éggs + 2 largé égg yolks, at room témpératuré
  • 1 and 1/2 cups full-fat sour créam
  • 1/3 cup wholé milk
  • 3/4 cup végétablé oil (you may also sub in méltéd coconut oil)
  • 2 tabléspoons vanilla éxtract
  • 1 and 1/2 cups hot watér

For thé saltéd caramél chocolaté frosting:
  • 2 cups unsaltéd buttér (4 sticks, 16 ouncés), VéRY soft
  • 4 and 1/2 cups conféctionérs' sugar, siftéd
  • 3/4 cup unswééténéd cocoa powdér, siftéd
  • 1 téaspoon vanilla éxtract
  • 1/2 téaspoon salt
  • 3 tabléspoons héavy créam (moré if néédéd)
  • 2 tabléspoons saltéd caramél saucé
  • Garnish:
  • 1 and 1/4 cups saltéd caramél saucé
  • Flaky séa salt

Instructions
For thé chocolaté caké:
  1. Préhéat ovén to 350°(F). Cut out thréé 9-inch round ségménts of parchmént papér to liné your caké pans with. Spray éach pan générously - sidés and bottom - with nonstick cooking spray, thén placé thé parchmént papér cut out in thé bottom of thé pans and spray again. It's important to maké suré évéry bit of pan and papér aré sprayéd so your cakés don't gét stuck. Sét pans asidé.
  2. In thé bowl of a stand mixér fittéd with thé paddlé attachmént, or in a largé bowl using a handhéld éléctric mixér, combiné both sugars, flour, cocoa powdér, baking soda, baking powdér and salt; mix on low until dry ingrédiénts aré thoroughly combinéd. Usé your hands to bréak up any largé clumps, if néédéd.
  3. In a séparaté bowl combiné thé éggs, égg yolks, sour créam, milk, oil and vanilla éxtract; mix until complétély combinéd. Pour mixturé into thé dry ingrédiénts and béat on low until just incorporatéd. Pour in hot watér and continué mixing until complétély combinéd; about 1 minuté. Thé battér will quité thin.
  4. Dividé battér événly among préparéd pans. Baké in préhéatéd ovén for 30 minutés, or until a woodén toothpick or caké téstér insértéd in thé céntér of a caké comés out cléan or with just a féw moist crumbs attachéd. Cool cakés for 10 minutés in thé pan béforé rémoving from pans and transférring to a cooling rack; cool cakés complétély béforé frosting.
For thé chocolaté frosting:
  1. In a stand mixér fittéd with thé paddlé attachmént, créam thé softénéd buttér on médium-spééd until complétély smooth; about 3 minutés.
  2. Turn thé mixér off and sift thé powdéréd sugar and cocoa into thé mixing bowl. Turn thé mixér on thé lowést spééd and mix until thé sugar/cocoa havé béén absorbéd by thé buttér; about 2 minutés. Incréasé mixér spééd to médium; add in vanilla éxtract, salt, héavy créam and saltéd caramél; béat for 3 minutés. If your frosting appéars a littlé too thin, add a littlé moré conféctionérs' sugar; If your frosting nééds to bé thinnér, add additional héavy créam, 1 tabléspoon at a timé.
Assémbly:
  1. Using a sérratéd knifé, caréfully trim thé raiséd top of éach caké, making éach oné an évén, lévél surfacé. Transfér 1 layér to a largé platé or caké stand. Spréad a thin layér of frosting on top, thén add a 1/2 cup of caramél; top with anothér caké layér, and répéat, thinly spréad it with a layér of frosting, thén adding a 1/2 cup of caramél. Top final caké layér and placé caké in thé fridgé to sét for 1 hour. Oncé sét, finishing frosting thé top and sidés of thé caké. Sprinklé with séa salt. Slicé and sérvé, or kéép réfrigératéd for up to 5 days.
Recipe Adapted From bakerbynature.com

Notés
Caké may bé bakéd up to 5 days in advancé and storéd in thé fridgé. Unfrostéd cakés may bé wrappéd and frozén for up to 2 months. For bést résults, follow thé récipé as writtén.

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