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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!

FRENCH SILK PIE CAKE (COPYCAT DEEP’N DELICIOUS CHOCOLATE CAKE)

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THIS FRENCH SILK PIE CAKE IS THE DESSERT OF YOUR DREAMS!! INCREDIBLY MOIST CHOCOLATE CAKE LAYERS TOPPED WITH AN UNBELIEVABLY SILKY CHOCOLATE FROSTING.

This French Silk Pie Cake is an homage to my very favourite cake from my childhood, and it’s still one of my favourite cakes today: the McCain Deep’n Delicious Chocolate Cake.
This cake is so good. SO. GOOD. We wouldn’t get it often when I was little, but when we did, it was the best treat. The cake itself is fine, basically good old chocolate cake. But the frosting… the frosting!! Where is the heart eyes emoji?? That stuff is like crack. I’d gladly take a bowl full of that frosting with a spoon and be happy.
This French Silk Pie Cake is the dessert of your dreams!! Incredibly moist chocolate cake layers topped with an unbelievably silky chocolate frosting. 

INGREDIENTS
  • Chocolate Cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa powder sifted
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 1 cup hot water
  • 2 large eggs
  • 2 tsp vanilla
  • French Silk Frosting:
  • 3/4 cup unsalted butter softened, but still cool
  • 1 cup caster sugar superfine sugar (granulated ok, not powdered)
  • 1 1/2 tsp vanilla
  • 3 oz unsweetened Baker's chocolate melted and cooled completely
  • 3 large whole eggs cold
  • Assembly:
  • chocolate flakes or sprinkles

INSTRUCTIONS
  1. Chocolate Cake:
  2. Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.
  3. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  4. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
  5. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  6. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  7. Bake for 45 mins or until a cake tester comes out mostly clean.
  8. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
  9. French Silk Frosting:
  10. Using a stand mixer fitted with a paddle attachment, beat butter and sugar until pale & fluffy (approx. 3 mins). Ideally use a a chilled bowl*. Scrape bowl as needed.
  11. Add cooled melted chocolate and vanilla, whip until combined. Scrape bowl as needed.
  12. Switch to whisk attachment. Add eggs one at a time, whipping for 5 mins after each addition. Scrape bowl before adding each egg.**
  13. Frosting will be fairly runny. Place entire bowl with whisk into the fridge to chill for 30mins (take out to whip every 10mins).
  14. Assembly:
  15. Place each layer of cake on a cake board or plate. Using a French star tip, pipe dollops on top of each layer then sprinkle with chocolate flakes.***
  16. You can either serve them like this, as two separate cakes, or place both in the fridge to chill for 1 hour, then carefully remove one from the cake board  stack on top of the other.
NOTES
* A cold bowl will help the frosting whip up better.
** Do not skimp on this! It takes a long time, but this is what helps give it the proper texture.
*** You will have a bit of frosting left over. You can use this to add more frosting to the cake if desired, or spoon into small bowls and serve as mousse.

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