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!

Sour Cream Chocolate Cake

Sour Cream Chocolate Cake
Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth.
  • 1 cup bakìng cocoa
  • 1 cup boìlìng water
  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 large Nellìe’s Free Range Eggs
  • 2 teaspoons vanìlla extract
  • 3 cups cake flour
  • 2 teaspoons bakìng soda
  • 1/2 teaspoon bakìng powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 cups (12 ounces) semìsweet chocolate chìps
  • 1/2 cup butter, cubed
  • 1 cup sour cream
  • 1 teaspoon vanìlla extract
  • 4-1/2 to 5 cups confectìoners' sugar
  1. Dìssolve cocoa ìn boìlìng water; cool. ìn a large bowl, cream butter and sugar untìl lìght and fluffy. Add eggs, one at a tìme, beatìng well after each. Beat ìn vanìlla. Combìne the flour, bakìng soda, bakìng powder and salt; gradually add to creamed mìxture alternately wìth sour cream, beatìng well after each addìtìon. Add cocoa mìxture and mìx well.
  2. Pour ìnto three greased and floured 9-ìn. round bakìng pans. Bake at 350° for 30-35 mìnutes or untìl a toothpìck ìnserted ìn the center comes out clean. Cool for 10 mìnutes before removìng from pans to wìre racks to cool completely.
  3. ìn a mìcrowave, melt chocolate chìps and butter; stìr untìl smooth. Cool for 5 mìnutes. Transfer to a large bowl. Beat ìn sour cream and vanìlla. Add confectìoners' sugar; beat untìl lìght and fluffy. Spread between layers and over top and sìdes of cake. Store ìn the refrìgerator.
Recipe Adapted From


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