Vanilla, Chocolate and Kahlua Chiffon Cake with Port Wine and Raspberry Sauce

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This cake was delicious!! The only problem I had is that it did not rise very much, but that did not impact the flavor. I live at 7000 + feet, so I reduced the amount of baking powder to 3/4 tsp, probably should have reduced the sugar and increased the liquid more to counteract the altitude even more, will try that next time. While incorporating the egg whites, the batter was VERY thick when I combined the wet and dry ingredients. Maybe I did not add enough of the whites when I started. I did not have any plain yogurt on hand so I used raspberry yogurt, and I used frozen raspberries, I did not add the sugar. Next time I will try it with the fresh raspberries and the plain yogurt, a little more liquid and less sugar.