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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!

Chocolate Swiss Cake Recipe

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This Chocolate Swiss Roll Cake recipe will remind you of your childhood.

There are a few things I remember that I use to do when I was younger. I use to eat violets, my pet worm named Wilbur, waving at trees, and buying junk food from the corner convenience store. When I was younger, if you had a dollar you were rich! In fact, you could get a whole meal for a dollar back in the day. That meal would consist of a pack of Ramen Noodles, a little plastic thing of juice, a .25 bag of Doritos, and a Little Debbie cake all for a buck! One of my most favorite unhealthy snacks were the Oatmeal Cream Pies and those Little Swiss Cake Rolls.
This Chocolate Swiss Roll Cake Recipe is a show stopper! This chocolate cake recipe is moist, decadent, and filled with sweet cream cheese filling.

INGREDIENTS
  • 8 oz. Semi-Sweet Chocolate
  • 6 tbsp. butter
  • 1c. sugar
  • 4 eggs
  • 1 c. flour, divided
  • ½ tsp. baking soda
  • 1 tsp. vanilla extract
  • ⅔ c. hot water
  • 6 oz. cream cheese, softened
  • ¾ c, powdered sugar
  • 8 oz.. thawed cool whip
  • 2 c. semi-sweet chocolate
  • 1 c. heavy cream
  • 1 tbsp. vanilla extract
  • 2 tbsp. butter
  • Crushed chocolate wafers or Chocolate Shavings for garnish, if desired

INSTRUCTIONS
  1. Preheat oven to 350°F and spray a 17x11-inch baking sheet with cooking spray. Line with parchment paper; spray with additional cooking spray.
  2. In a small saucepan, melt the butter on medium-low heat and the chocolate. Stir until the chocolate and butter are completely melted together. In a separate bowl, add sugar and beat eggs one at a time. Blend in chocolate mixture and vanilla extract. Add the baking soda and beat until blended. Interchangeably, add the flour and water until both measurements are completely combined and the cake mixture is well blended.
  3. Spread evenly into prepared pan.
  4. Bake for 15 minutes and allow to cool for 5-10 minutes. Take a large clean kitchen towel and set it out on a countertop. Sprinkle the top of the towel with cocoa powder or powdered sugar. Carefully, lift the cake out of the pan by grabbing the parchment paper on both opposite ends.
  5. Quickly, turn the finished cake onto the clean towel, cake side down, carefully. Remove the parchment from the cake and sprinkle with additional powdered sugar or cocoa powder. Starting on the side closest to you, roll up cake and towel together, slowly and carefully. Allow the tool to roll in between the rolls of the cake. This will keep the cake from sticking together. Cool completely on wire rack.
  6. Beat cream cheese and powdered sugar in medium bowl until well blended and creamy. Gently fold in the cool whip with a wooden spoon or rubber spatula.
  7. Unroll the cake carefully. Spread cream cheese mixture onto cake, completely covering the top of the cake. Roll up cake without the towel; place, seam-side down, on the wire rack.
  8. Ganache: Place the 2 cups of chocolate chips into a medium bowl. In a medium saucepan, bring your heavy cream to a slight boil. Careful not to allow the cream to boil too much because you will have a big mess on your hands. As soon as the cream has been brought to a boil, immediately pour over chocolate. Stir slowly and continuously with a spoon until there are no more clumps of chocolate and the chocolate is smooth. Add the butter and vanilla extract. Stir until butter has dissolved. Allow to cool before pouring on top of the cake. Once you have poured the ganache evenly over the cake, sprinkle the crushed chocolate wafers or chocolate shavings on top of the cake and place in the refrigerator for an hour, at least, before serving.

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