1 1/2 cups heavy whipping cream
1 1/2 cups white sugar
1/2 cup natural vanilla extract
1/2 cup butter
3 egg yolks
2 2/3 cups water
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup rolled oats
1 cup chopped pecans
In a large bowl, whip cream until fluffy. Beat in sugar, vanilla, butter, egg yolks, water and salt until well blended. Stir in oats, pecans and salt until spreadable. Pour mixture into greased 8x8 inch baking dish.
Bake in preheated oven for 45 to 50 minutes or until a toothpick inserted into center of the cake comes out clean. Cool cake completely. Slice into 1 inch squares. Store in refrigerator or freezer.