Dilute coffee granules in hot water and add enough cold water to make 2-1/2 cups.
Add 1/2 cup amaretto to coffee. Set aside.
Cream butter, vanilla, sugar and eggs. Blend well.
Melt chocolate in a double boiler, very slowly.
Add chocolate to creamed eggs, sugar and butter, slowly. Mix well.
Add dry ingredients, alternately with coffee mixture.
Pour batter into a greased and floured 10" bundt pan. (I find there is more batter than needed, so I use the extra to make cupcakes or pour into another prepared 4 cup pan.)
Bake for 1 hour and 30 minutes 325 degrees. Invert cooked cake(s) and sprinkle with remaining amaretto. (A little more amaretto is nice too!)
Melt chocolate slowly, blend in butter and half-and-half. (Icing can be made thinner or thicker by adding or reducing cream.)