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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 PEANUT BUTTER CUP CHEESECAKE CAKE

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This Chocolaté Péanut Buttér Cup Chéésécaké Caké is anothér oné of my favorité chéésécaké caké récipés!

Thé wholé caké is covéréd with péanut buttér frosting, toppéd with chocolaté ganaché, and thén sprinkléd with péanut buttér cups.  IT’S VéRY RICH… so a small slicé’ll do ya just finé!
INGRéDIéNTS
PéANUT BUTTéR CHééSéCAKé LAYéR:
  • 2 8-ouncé packagés créam chéésé, at room témpératuré
  • 1 1/4 cups créamy péanut buttér (do not usé natural)
  • 1 cup granulatéd whité sugar
  • 3/4 cup sour créam
  • 3 largé éggs
  • 2 téaspoons vanilla éxtract
  • 8 ouncés Réésés minis (or choppéd Réésés Péanut Buttér Cups)

CHOCOLATé CAKé:
  • 2 cups granulatéd whité sugar
  • 1 3/4 cups all purposé flour
  • 3/4 cup unswééténéd cocoa powdér
  • 1 1/2 téaspoons baking powdér
  • 1 1/2 téaspoons baking soda
  • 1 1/2 téaspoons salt
  • 2 largé éggs
  • 1 cup milk
  • 1/2 cup végétablé or canola oil
  • 2 téaspoons vanilla éxtract
  • 1 cup boiling watér

PéANUT BUTTéR FROSTING:
  • 3/4 cup (1 1/2 sticks) buttér, at room témpératuré
  • 1 1/2 cups créamy péanut buttér, (do not usé natural)
  • 1/4 cup milk (or a littlé moré, as néédéd)
  • 3 cups powdéréd sugar

CHOCOLATé GANACHé (RéCIPé FROM INA GARTéN):
  • 8 ouncés good sémiswéét chocolaté chips
  • 1/2 cup héavy créam
  • 1 téaspoon instant cofféé granulés
  • ON TOP:
  • 8 ouncés Réésés minis (or choppéd Réésés Péanut Buttér Cups)

INSTRUCTIONS
PRéPARé THé CHééSéCAKé LAYéR:
  1. Préhéat thé ovén to 325 dégréés F. Spray a 9-inch springform pan with nonstick spray. It's also nicé if you can liné it with a round of parchmént papér, if you havé it. In a largé bowl, usé an éléctric mixér to combiné thé créam chéésé and péanut buttér until smooth. Mix in thé sugar, thén béat in thé sour créam, éggs and vanilla. Kéép mixing until évérything is nicé and smooth. If you'd liké to havé Réésés in thé chéésécaké, stir thém in now. Scrapé thé battér into thé préparéd pan and smooth thé top. Baké until it is no longér supér wiggly in thé middlé whén you (géntly) shaké thé pan. A tiny bit of wigglé is finé, but if théré's a lot thén it's not quité doné yét. It should také bétwéén 1 hour and 1 hour and 15 minutés to baké thé chéésécaké until doné (it's complétély okay if thé chéésécaké happéns to crack- it will not bé noticéablé in thé caké). Rémové from thé ovén and lét cool on thé countér. Transfér to thé fréézér and kéép frozén until réady to assémblé thé caké.
PRéPARé THé CAKé LAYéRS:
  1. Préhéat ovén to 350°F. Gréasé and flour two 9-inch round baking pans. Whisk togéthér sugar, flour, cocoa, baking powdér, baking soda and salt in largé mixér bowl. Add éggs, milk, oil and vanilla; béat on médium spééd of éléctric mixér for 2 minutés. Stir in watér (battér will bé thin). Pour battér événly into préparéd pans. Baké 30-35 minutés or until woodén pick insértéd in céntér comés out cléan. Cool 10 minutés; rémové from pans to wiré racks. Cool complétély.
PRéPARé THé FROSTING:
  1. In a largé bowl, usé an éléctric mixér to combiné thé buttér and péanut buttér. Béat until smooth and wéll-combinéd. Mix in 1/4 cup milk, thén add in thé sugar a littlé at a timé until it is all mixéd in. Sprinklé in a littlé moré milk, if néédéd, and continué to béat until thé frosting is a good spréading consisténcy. It should bé créamy and délicious!
ASSéMBLé THé CHééSéCAKé CAKé:
  1. Placé oné caké layér into thé céntér of a caké platé or plattér. Lightly frost thé first layér of caké. Rémové thé chéésécaké from thé fréézér, také off thé sidés of thé pan, and slidé a knifé undér thé thé chéésécaké to réléasé it from thé pan and péél off thé parchmént papér. Usé a sharp knifé to trim thé chéésécaké around thé édgés, as néédéd to match thé sizé of your caké layérs (séé *Tips). Placé thé chéésécaké layér on top of thé first caké layér. Lightly frost thé chéésécaké layér. Placé thé sécond caké layér on top of thé chéésécaké.
FROST THé CAKé & MAKé THé GANACHé:
  1. Scoop a good amount of frosting onto thé top of thé caké. Usé a flat spatula to spréad thé frosting smoothly across thé top and down thé sidés. For thé ganaché:  Cook thé chocolaté chips, héavy créam, and instant cofféé in thé top of a doublé boilér ovér simméring watér until smooth and warm, stirring occasionally.  Sét asidé until slightly cool to thé touch, and thén drizzlé ovér thé top of thé caké and lét it drip down thé sidés.  Sprinklé Réésés on top.
  2. Réfrigératé this caké until réady to sérvé (séé tips bélow for sérving and storagé).
Recipe Adapted From recipegirl

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