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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!

MINT CHOCOLATE CHIP CAKE

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When I first met my husband, his favorite ice cream was regular chocolate chip, which I thought was kind of booooring.  I was always a mint chocolate chip girl, and one day he tried mine and realized he’d been an ice cream loser for all of his born days, and immediately converted.

Which just goes to show that he was lost without me and it’s probably a good thing for him that we got married.  He would have spent his entire life eating the wrong ice cream, and he wouldn’t get picked on on a blog that tens of people read, and plus, I’m fairly convinced that any other wife would just buy him a cake at the stupid supermarket.

Supermarket cakes don’t have magic in them.  Just lots of shortening.  Fact.
I’m not normally a homemade cake person.  I’ve tried both homemade and mixes, and find a lot of homemade recipes to be dry, and fairly expensive to make.  I’ve heard good things about the Hershey Perfectly Chocolate Cake though, and the recipe is simple enough, so I decided to give it a whirl with just a few minor changes.

It’s amazing.  So rich and chocolatey and not dry in the slightest.  It’s a gorgeous almost black color, which contrasts perfectly with the mint chocolate chip buttercream.  It’s one of my favorite cakes I’ve ever made, and I hope you try it and love it too!!
Ingredients

Cake:
  • 2 cups white sugar
  • 1 3/4 cup all purpose flour
  • 1 cup unsweetened, Dutch process cocoa powder (I used Hershey Special Dark)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 3/4 cup boiling water

Frosting:
  • 2 sticks (1 cup) salted butter, slightly softened
  • 1/3 cup heavy cream
  • 2 tsp mint extract
  • 1 tsp vanilla extract
  • Drop or two of green food coloring
  • 4 cups powdered sugar
  • 2 oz semisweet chocolate, finely chopped



Instructions
  1. Preheat oven to 350. Grease and flour 2 eight or nine inch pans.
  2. In the bowl of a mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until fully combined. Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes. Scrape the sides of the bowl, then slowly stir in the boiling water. Pour batter evenly into prepared pans and bake for 30 -40 minutes, until tops of cakes spring back when you lightly touch in the center.
  3. Remove cakes from oven. Allow to cool in pans for about 10 minutes, then remove to finish cooling on wire racks.
  4. Prepare frosting: In the bowl of a mixer, beat butter, cream, and both extracts on medium speed until smooth. With mixer speed on low, slowly add powdered sugar and mix until just combined. Add food coloring and increase speed to medium high and beat for about minute, until frosting is light, smooth, and fluffy. If frosting is too thick, add another Tablespoon or two of cream and beat for 30 more seconds. Add chopped chocolate and mix on low until incorporated. Frost cooled cake.

Notes

Refrigerate cake until serving.

Do not sub chocolate chips for chopped chocolate in frosting -- it will make the cake very difficult to frost. I used bakers chocolate, but feel free to use your favorite dark chocolate bar.

To make frosting the cake easier, wrap the cakes in plastic wrap and or refrigerate for an hour or two before frosting. It will make the cakes more firm, which is easier for handling. Bonus -- it also makes your cakes more moist.

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