Chocolate Fudge and Fruit Rice Cake

• 2 cups strawberries, green tops removed (any fruit)
• 1 (385 ml) skim evaporated milk
• 1 14 cups Splenda granular (sugar substitute)
• 13 cup corn syrup
• 3 ounces bittersweet chocolate
• 1 ounce unsweetened chocolate
• 12 cup boiling water
• 7 tablespoons cocoa powder
• 2 12 teaspoons vanilla extract
• 4 caramel-flavored rice cakes

1. In a large pot, mix the evaporated milk, sugar and corn syrup.
2. Bring to a boil and stir constantly.
3. Cook uncovered, stirring constantly, until the mixture is slightly thickened.
4. Simmer on low heat for about 8 minutes.
5. Add bittersweet and unsweetened chocolate and mix until melted and the mixture is smooth.
6. In a bowl, mix boiling water and cocoa powder until smooth.
7. Add to the mixture in the pot and mix.
8. Add the vanilla and mix.
9. Let cool completely.
10. Divide fruit equally and place Rice Cakes.
11. Cover with chocolate sauce.

strawberries, milk, splenda, corn syrup, bittersweet chocolate, chocolate, boiling water, cocoa powder, vanilla, caramelflavored rice cakes

Taken from www.food.com/recipe/chocolate-fudge-and-fruit-rice-cake-192050 (may not work)