Please, would you explain the Puerto Rican Amaretto Cake Recipe below:

Is it ½ cup margarine or 1 cup of butter ???? I assume it cannot be both, right?

1/2 Cup Margarine
1 Cup Butter
3 Cups Sifted Flour
4 Large Eggs ( Separated)
2 TSP Baking Powder ( if using a non- self rising cake four)
1 Cup Evaporated Milk ( do not dilute)
1 Cup Sugar
1 TSP Almond Extract
1 TSP Vanilla Extract
3 Ounces OR 1 small trial size bottle of Amaretto Liquor

It would help if you also post the mixing directions. That will tell you if both the butter and margarine are being used, and how.

This is the last cake I made but I put all vanilla instead of the Amaretto by mistake so I can't tell you how it tasted but the texture was very nice for me. I did use both butter and margarine

Is this 4 sticks of butter + 2 sticks of margarine to be added to 3 cups of flour????? If so, please recommend flour brand name that blends well with so much margarine + butter????

Mixing instructions are written below:

I copied the recipe from one of our members.

Amaretto Puertorican Cake
  
Serves/Yields: 20 Small portion
Prep. Time: 15 Minutes
Cook Time: 45 Minutes
Category: Cake Mix Cakes
Difficulty: Easy  

This moist and Delicate cake is a winner at any party! Its also know as the Famous PuertoRican Amaretto Cake. I added my own "secret" ingredients to perfection. Keep in mind that the quality of the Flour, Eggs and Margarine/Butter you use DOES make a difference...Enjoy!!

1/2 Cup Margarine
1 Cup Butter
3 Cups Sifted Flour WHICH BRAND???
4 Large Eggs ( Separated)
2 TSP Baking Powder ( if using a non- self rising cake four)
1 Cup Evaporated Milk ( do not dilute)
1 Cup Sugar
1 TSP Almond Extract
1 TSP Vanilla Extract
3 Ounces OR 1 small trial size bottle of Amaretto Liquor

I** Butter, Margarine and Eggs must be at room temperature**
1-Beat Butter, Margarine and Sugar at medium speed until consistency is creamy and light color.
2- Add Egg Yolk one at the time and slowly
3- Add Almond, Vanilla, and Liquor blend for about 30 seconds
4- Add small amounts of flour and baking powder with small amounts of milk at the time until well mixed.
II*****EGG WHITES******
1-IN A SEPARETE MIXER beat egg whites at high speed until completly white and foamy consistency ( Like merengue)
2- FOLD completly with cake batter
3- Place in 10" by 2" cake pan leaving about 2 " space on top. Bake for 45 minutes or until center of cake is ready.

I had to edit, I mesed up with the cups. I cup of butter is 2 sticks so it's 2 sticks of butter and 1 stick margarine. I use the regular all purpose flour that I buy at Sam's Club, sifted but I really can't tell you if a different brand would make a difference since I messed up with the flavor...